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.

Here’s what you’ll need:
Turn the crockpot on low (8-10 hours).
Put butter in the crockpot.
Put the chicken breasts into the crockpot. Mine were frozen, which is fine.
Seasoned the chicken with Home Seasoning or your favorite seasoning.
Add the thyme.
Slice up 1 each of red, green and yellow pepper and added them to the crockpot.
Slice a medium onion into rings and added them.
Chop up 3 garlic cloves and throw them in.
I didn’t have any apple juice but I did have an Apple Harvest Fruitable so I emptied the whole box into it. I also poured in a couple Tablespoons of orange juice at the same time.
Chop up about 12-14 olives and threw them in, as well.
Here’s what you’ll end up with:

Try serving this over mashed potatoes.  I promise you, you won’t be disappointed.