This recipe was from the internet – I found it awhile ago but didn’t try it until tonight. It was okay- I liked the taste (and smell!) of the combined herbs. It seemed like it needed something- I think next time I would add some broccoli maybe. It seemed a bit like a chinese dish..

CHICKEN AND BLACK OLIVES
1 T oil
6 4oz boneless breast halves
1/2 C chopped onion
4 cloves garlic, minced
1 cup chicken broth
1/2 C dry sherry
1 t Tobasco
1 bay leaf
1/4 t salt and pepper
1 t dried thyme
2 T cornstarch
2 T water
1 can sliced ripe olives, drained
3 C cooked rice

In skillet, heat oil over medium high heat.  Add chicken breasts, brown on both sides.  Remove;  put in crockpot.  In a bowl, combine remaining ingredients, except cornstch, water, olives and rice.  Pour oer chicken.  Cover, cook on Low 7 to 9 hours (high 3 to 4 hours).  Remove chicken to a platter.  Turn Crockpot to high, cover.  In small bowl, combine cornstarch and water.  Stir into crockpot.  Place cover slightly ajar on crockpot.  Cook until thickened (15-30 minutes).  Add olives.  Pour over chicken, serve with rice.  6 servings.