Crock Pot Mexican Chicken

• 3 lbs chicken thighs
• 1 teaspoon paprika
• 1 (7 ounce) jar stuffed olives, sliced
• salt & pepper
• 6 ounces tomato paste
• 1 teaspoon garlic powder
• 1 cup water
• cooked rice

1. Combine paprika, garlic powder, salt and pepper.
2. Sprinkle spice mixture on chicken and place chicken in crock pot.
3. Mix tomato paste and water together, and pour over the chicken.
4. Add sliced olives and cook on low for 7-9 hours or high for 5-6 hours.
5. Serve over hot rice.

chicken thighs, paprika, olives, salt, tomato paste, garlic, water, rice

Taken from www.food.com/recipe/crock-pot-mexican-chicken-20522 (may not work)