Spanish Chicken

crockpot

3 pounds Chicken parts; (skinless is best)
Salt; pepper & paprika
taste
Garlic salt (optional)
1 can 6 oz-tomato paste
3/4 cup Beer (or white wine)
3/4 cup Stuffed olives with liquid; (I like to cut the o
half)

Season washed and cut up chicken with salt, pepper, paprika and garlic salt, if desired. Place in Crock-Pot. Mix tomato paste and beer together and pour over chicken. Add olives. Cover and cook on Low 7 to 9 hours. Serve over rice or noodles. This recipe may be doubled for the 5-quart Crock-Pot. Origin: Rival Crock Pot Cookbook