Add the chopped olives to the pot and mix them into the rice. Nestle the chicken thighs, skin-side up, into the rice so the meat is buried in the sauce but the skin is above the surface.
Serve chicken and sauce over rice and steamed veggies if desired. I do not recommend cooking this dish in the crock-pot on high. Chicken tends to dry out when overcooked in the slow cooker.
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