By Matt Fisher
Servings: Serves 6.
Combine first 3 ingredients and rub seasoning mixture evenly over chicken. Place onion and next four ingredients (through bay leaves) in a 6 quart electric slow cooker; toss well. Arrange chicken on top of potato mixture; sprinkle with parsley. Add olives. Pour lemon juice and broth evenly over chicken mixture.
Cover with lid; cook on high-heat setting one hour. Reduce to low; cook 7 hours or until chicken is done. Optionally, remove chicken from bones. Shred chicken into pieces and return to cooker. Place 1 toasted bread slice into a bowl and spoon 1 cup chicken mixture over each serving. Note: you can also leave chicken on bones and serve the chicken and sauce over rice or the bread slices.