Crockpot Spanish Braised Chicken adapted from A Year of Slow Cooking
1 tablespoon of butter (not pictured)
4 large chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves chopped garlic
1/2 teaspoon dried thyme
3 bell peppers, sliced (I used red and orange)
1 medium yellow onion, sliced in rings
1/2 cup cooking sherry (you could use apple juice)
2 teaspoon orange juice
12 large green olives, chopped
Directions: Plug in your crockpot and turn it to low. Add the butter to the bottom of the stoneware insert. Add the chicken–my chicken was frozen, but thawed would work, too. Add all of the dried spices to the chicken. Cut the peppers and onion, and chop or mince the garlic, to add to the mix. Top off with the cooking sherry and orange juice. Chop up the green olives, and sprinkle them on top.
Cover and cook on low for 6-8 hours.
Try serving this over mashed potatoes. I promise you, you won’t be disappointed.