CHICKEN AND OLIVES

3 pounded fryer, cut into serving pieces
salt and pepper
1 clove garlic, minced
1 large onion, chopped
2 bay leaves
3/4 cup beer
1 (8 ounce) can tomato sauce
1/2 cup pimiento stuffed olives
Hot cooked fluffy rice (for serving)

Rinse chicken pieces and pat dry. Lightly season with salt and pepper.

Combine all ingredients except chicken and rice in crockpot; stir well. Add chicken pieces, coating well; be sure all chicken is moistened.

Cover and cook on Low for 7-9 hours.

Serve over rice.

Source: Rival