Ingredients
8
chicken drumsticks (about 1 1/2 pounds), skin removed
1
can (8 ounces) pineapple tidbits or chunks in juice, undrained
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
2
tablespoons lemon juice
1
teaspoon salt
1
teaspoon dried marjoram leaves
3/4
teaspoon crushed red pepper
1/4
teaspoon ground turmeric
1
tablespoon cornstarch
1
tablespoon cold water
1/4
cup sliced pimiento-stuffed olives
1
tablespoon chopped fresh parsley
Preparation
Place chicken in 5- to 6-quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric; pour over chicken.
Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. Cover to keep warm.
Remove fat from sauce. Mix cornstarch and water; stir into sauce.
Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
Pour sauce over chicken. Sprinkle with parsley.
