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Spanish Crockpot Chicken Recipe


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     Spanish Crockpot Chicken

Category   Entrees - Maindishes
Sub Category   None

1 pound Italian sausages, cut into 1 inch pieces
1 onion, chopped
3 cloves garlic, minced
2 lbs. boneless, skinless chicken thighs, cut into 2 inch pieces
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup tomato paste
1 cup chicken broth
1 red bell pepper, chopped
1 green bell pepper, chopped
14 ounce can artichoke hearts (NOT marinated), drained
4 ounce can kalamata olives, drained
1 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1/3 cup toasted sliced almonds

In a large saucepan, cook sausage until browned. Remove sauce to paper towels to drain. Drain saucepan, but do not wipe out.
Add onion and garlic to drippings in pan; cook and stir for 5 to 6 minutes until tender.
In 4 quart crockpot, mix all ingredients except for the bell peppers, artichoke hearts, olives, Italian seasoning, pepper, and almonds.
Cover crockpot and cook on LOW for 6 to 8 hours or until chicken is thoroughly cooked and no longer pink in center. Add bell peppers, artichoke hearts, olives, and Italian seasoning, and cook for 20 to 30 more minutes on HIGH. Sprinkle with toasted almonds and serve with hot cooked noodles, mashed potatoes, or rice. Serves 6 to 8

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