4 boneless skinless chicken breasts
1 (16 oz) bag wide egg noodles (cooked according to pkg. directions, drained & buttered)
1 (6 oz) can tomato paste
1 (6 oz) jar Spanish olives with pimento (with liquid)
3/4 cup beer
1 tsp paprika
1/2 tsp garlic powder
Wash chicken breasts, drain, & season on both sides with salt, pepper, paprika & garlic powder. Place seasoned chicken breasts in crock pot. Mix tomato paste & beer together then pour evenly over chicken breasts. Add olives with liquid.
Cover & cook on low for 7-9 hours. Serve each chicken breast over a small mound of prepared noodles & dish sauce (with olives) over each serving.