Spanish Chicken

3 lb Chicken parts

-(skinless is best) Salt, pepper & paprika -to taste Garlic salt (optional) 1 cn 6 oz-tomato paste

3/4 c Beer (or white wine)

3/4 c Stuffed olives with liquid

-(I like to cut the olives -in 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