Chicken with Olives and Peas

Categories: chicken- main dish

Ingredients

• 3 medium baking potatoes, peeled and cut into bite-size pieces
• 1 large green bell pepper, cut into thin strips
• 1 medium onion, chopped
• 1 (15 oz.) can tomato sauce
• 1/2 cup unsalted chicken broth
• 1/2 cup pimento-stuffed olives
• 1 1/2 Tbsp. minced garlic
• 1 1/2 Tbsp. olive oil
• 1 Tbsp. tomato paste
• 1/2 tsp. coarse salt
• 1/2 tsp. pepper
• 2 bay leaves
• 3 to 3 1/2 lb. bone-in skinless chicken thighs and drumsticks (about 6 of each)
• 1 1/2 cups frozen peas

Directions

1. In a 4-quart or larger slow cooker, combine potatoes, bell pepper, onion, tomato sauce, broth, olives, garlic, olive oil, tomato paste, coarse salt, pepper, and bay leaves; mix well. Cover and cook on low 6 hours; add peas and cook 1 hour on high or until chicken is cooked through and potatoes are tender. Discard bay leaves and serve.

2. per serving 334 cal., 22g carbs.

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