Sanderson's Cookbook, Southwest Chicken

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Southwest Chicken

Mom really likes this one because it can be made in the crock pot. Of course, she has to plug it in in the garage to keep me out of it while it cooks. You know my love for chicken!

4 lbs. chicken pieces (or skinless, boneless)
1 large onion, pealed and sliced into rings
2 medium tomatoes cut into wedges
1 large bell pepper, cored and sliced into rings
1 4-ounce can of sliced black olives, drained

Sauce:
1/2 cup butter or margerine
2/3 cup flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon oregano
1/4 cup grated Parmesan cheese
3 cups chicken broth

Place chicken pieces and vegetables in a large crock pot. In a pot over the stove, melt butter. Add flour, spices, and cheese. Stir until well blended. Stir in the chicken broth. Pour sauce into the crock pot over the chicken and vegetables. Cover and cook on low heat for 4-5 hours. Serve over boiled rice. Makes 5-6 servings.