Mexican Chicken

3 pounds chicken thighs
6 ounces tomato paste
1 teaspoon paprika
1 teaspoon garlic powder
1 jar stuffed olives, sliced
1 cup water
Salt and pepper to taste
Cooked rice

Combine paprika, garlic powder, salt, and pepper. Sprinkle spice mixture on each piece of chicken. Place in crock pot. Mix tomato paste and 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 cooked rice.