Tuscan-Style Chicken

• 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
• 10 small red potatoes (about 1 pound), quartered
• 1 medium onion, chopped
• 1 can (6 ounces) tomato paste
• 2 fresh rosemary sprigs
• 4 garlic cloves, minced
• 1 teaspoon olive oil
• 1/2 teaspoon dried basil
• 1 teaspoon Italian seasoning, divided
• 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained

1. In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives.
2. Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.

italian stewed tomatoes, red potatoes, onion, tomato paste, rosemary sprigs, garlic, olive oil, basil, italian seasoning, chicken, salt, pepper, pimiento

Taken from www.tasteofhome.com/recipes/tuscan-style-chicken/ (may not work)