Crockpot Mexican Chicken

3 lb chicken thighs
6 oz tomato paste
1 tsp paprika
1 tsp garlic powder
1 jar stuffed olives, sliced
1 cup water
salt & pepper to taste
cooked rice

Combine paprika, garlic powder, salt and pepper. Sprinkle spice mixture on
each piece of chicken. Place in crockpot. Mix tomatopaste & water together.
Pour over the chicken. Add sliced olives. Cover and cook on low for 7 to 9
hours or on high for 5 to 6 hours. Serve over rice cooked according to package
directions.

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