CROCK POT CHICKEN AND RICE WITH BLACK OLIVES

Crock Pot Chicken and Rice With Black Olives image

Make and share this Crock Pot Chicken and Rice With Black Olives recipe from Food.com.

Provided by Mark H.

Categories Chicken Breast

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 14

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Ingredients

1 tablespoon cooking oil
6 boneless skinless chicken breast halves
salt and pepper
1/2 cup onion, chopped
4 garlic cloves, minced
1 cup low sodium chicken broth
1/2 cup dry sherry
1 teaspoon Tabasco sauce, to taste
1 bay leaf
1 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water
1 (2 1/4 ounce) can sliced black olives
3 cups cooked rice

Steps:

Heat oil in skillet and brown chicken over medium heat.
While chicken is browning, make the sauce by combining onion, garlic, chicken broth, sherry, Tabasco, bay leaf, and thyme in a mixing bowl.
Remove browned chicken from skillet and season to taste with salt and pepper.
Add chicken to crock pot and cover with sauce.
Cover and cook on low for about 8 hours.
Remove chicken and turn crock pot to High.
Thoroughly mix corn starch and water, then add to crock pot liquid.
Place cover over the crock pot so that lid is slightly ajar and cook until sauce thickens, about 20-30 minutes.
Add olives to thickened sauce.
Place chicken on a bed of rice and cover with sauce.

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