Spanish Chicken With Olives For The Crock Pot

• 15 ounces garbanzo beans, rinsed and drained
• 1 cup converted white rice
• 1 onion, quartered and thinly sliced
• 1 bell pepper, cut into 1/4-inch strips
• 14 ounces diced peeled tomatoes
• 1/2 cup water
• 1/2 teaspoon garlic powder
• 1 pinch saffron, thread
• 1 pinch cayenne pepper
• 2/3 cup olive, coarsely chopped
• 4 boneless skinless chicken breast halves
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic pepper seasoning
• 2 tablespoons parsley, chopped

1. Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot.
2. Place chicken on top; season with paprika and garlic pepper.
3. Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy.
4. Mix in the remaining olives and serve garnished with parsley.

garbanzo beans, white rice, onion, bell pepper, tomatoes, water, garlic powder, saffron, cayenne pepper, olive, chicken, paprika, garlic pepper, parsley

Taken from www.food.com/recipe/spanish-chicken-with-olives-for-the-crock-pot-149658 (may not work)