Chicken and Black Olives

Chicken and Black Olives

1 Tb. oil
4 skinless, boneless chicken breasts
½ cup chopped onion
4 cloves minced garlic
1½ cups chicken broth
1 tsp. Tabasco sauce
1 bay leaf
¼ tsp. pepper
1 tsp. dried thyme
2 Tb. cornstarch
2 Tb. water
½ can black olives, sliced

Heat oil over medium high heat. Brown chicken on both sides. Put chicken in slow cooker. In a bowl,  combine remaining ingredients except the last three (cornstarch, water, olives). Pour over chicken. Cook low 7 to 9 hours or high 3 to 4 hours. Remove chicken and turn cooker to high. Combine cornstarch and water. Stir into crockpot. Cover and cook until thickened (15 to 30 minutes). Sometimes at this point I pour everything in a microwaveable bowl and thicken in the microwave. Add olives. Pour over chicken. Serve with rice.

Becky's Note: This is such a colorful dish.  I love the contrast of the black olives with the chicken.  It is a nice light dish with quite a kick of flavor.


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