Instructions: In slow cooking pot, combine chicken with salt, pepper, garlic and saffron. Pour chicken broth and sherry over chicken. Cover and cook on LOW for 4 to 6 hours.

Drain chicken; save 2 cups of the broth. Turn control to HIGH. In slow cooking pot, combine chicken, 2 cups broth, peas, olives and cooked rice. Cover and cook on HIGH another 20 to 30 minutes or until hot through.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.