Crockpot Portuguese Chicken

This rich and flavorful entree recipe is perfect served over hot rice or buttered noodles.

• 1/2 lb. chorizo sausage, chopped
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2-1/2 lbs. boneless, skinless chicken thighs
• 1 (14 oz) can diced tomatoes
• 1 tsp. dried oregano leaves
• 1/4 tsp. pepper
• 6 oz. can tomato paste
• 14 oz. can artichoke hearts, drained and chopped
• 4 oz. can sliced black olives, drained

Combine all ingredients except artichokes and olives in 4 quart crockpot; mix well. Cover and cook on LOW for 7-9 hours until chicken is thoroughly cooked. Stir in artichoke hearts and olives and cook on LOW for 10-15 minutes longer.

Serve over hot cooked rice or couscous. Serves 6

Note:   You may substitute 1-2 zucchini (sliced and quartered) for the artichoke hearts.