Crock pot Spanish braised chicken

By kallen2302

Ingredients

• 1 T of butter (not pictured)
• 4 large chicken breast halves
• 1/2 t salt
• 1/4 t black pepper
• 2 cloves chopped garlic
• 1/2 t 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 t orange juice
• 12 large green olives, chopped

Details

Servings 4
Adapted from crockpot365.blogspot.com

Preparation

Step 1

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.

I cooked our chicken for 6 hours, and the meat was cooked, but still a bit dry inside. I chopped each breast in half, and added it back to the pot for another hour. The chicken was then quite juicy.

The Verdict.

All four of us enjoyed this dinner. The kids dipped their chicken into barbecue sauce, but they always do. Adam said it was one of the best chicken dishes he'd had, and was pleased with the moistness of the breast. I enjoyed the peppers, onion, and olives a lot.

There was a lot of juice left in the pot---I'm thinking you could easily put in 6 breast halves.