Prep 10 mins
Cook 8 hrs
This is a recipe that my Mom always made for us in the 70's, which I found in her original 1970 Crock Pot Recipe Booklet (with the page "dog-eared" and check-marked), and over the years has been tweaked just a bit for our own tastes...Super easy, and since I've been married (and divorced) twice now, I can honestly tell you that it is a "Man-Pleaser" as well as a kid-friendly recipe. I make this at least a couple of times every month, and they always ask me when I'm going to make it again! Really tasty, and easy too, since you dump everything in the crock pot in the morning and when you all come home from work or school, the house smells amazing!!!
- 4 boneless skinless chicken breasts
- 1 (6 ounce) can tomato paste
- 3⁄4 cup beer, Budweiser is my choice
- 1 (6 ounce) jar Spanish olives with pimento (with liquid)
- 1 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- salt & pepper
- 1 (16 ounce) bag wide egg noodles, cooked according to pkg. directions, drained and buttered VERY WELL
- Wash chicken breasts, drain, and season on both sides with salt, pepper, paprika and garlic powder.
- Place seasoned chicken breasts in crock pot.
- Mix tomato paste and beer together and pour evenly over chicken breasts.
- Add olives with liquid.
- Cover and cook on low for 7-9 hours.
- Serve each chicken breast over a small mound of prepared noodles, and dish sauce (with olives) over each serving. YUM!
- NOTE: You can also substitute 3/4 cup (6 oz.) chicken stock instead of beer. Makes it a bit more savory and seems to be more tasty for kids that way -- .
I made this as directed with Red Killians. I have never tasted anything like it before. It was good. I didn't think it was too salty. I probably won't make it again, but I can't say anything bad about it either.
My mother's favorite crockpot recipe. I really dislike olives but I love this. It is heavy on the sodium because of the olive brine so I don't salt the chicken. I use chicken thighs, the bones add flavor but if I use it for entertaining I use boneless. I pepper, paprika and lightly garlic powder the chicken then brown it in a pan. Then I combine a bottle of beer, the tomato paste and the liquid from a 7 oz jar of spanish olives in the pan I used for browning. This is a lot of liquid so I simmer it for a while to reduce it and concentrate the flavors. I add it to the chicken in the crockpot then pour in the olives and poke them under the sauce and let it cook on high for an hour then reduce to low for the rest of the day. Served with naked egg noodles so the noodles soak up the sauce.
I can't believe that I have not reviewed this recipe. It is tangy and flavorful with moist, juicy chicken. DH and I love olives so this is a winner. The recipe is also great over buttered gnocchi. Thanks for posting one of our favorite recipes, Stacky5.