Ingredients
2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained10 small red potatoes (about 1 pound), quartered1 medium onion, chopped1 can (6 ounces) tomato paste2 fresh rosemary sprigs4 garlic cloves, minced1 teaspoon olive oil1/2 teaspoon dried basil1 teaspoon Italian seasoning, divided1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed1/2 teaspoon salt1/2 teaspoon pepper1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
Preparation
In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives.
Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.
