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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, & pepper. Sprinkle spice mixture on each piece of chicken. Place in slow cooker. Mix tomato paste & 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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