Spanish Chicken with Olives

1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
1 cup converted white rice
1 onion, quartered and thinly sliced
1 green bell pepper, cut into 1/4-inch wide strips
1 (14 1/2 ounce) can diced peeled tomatoes
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon saffron threads
2/3 cup pimiento stuffed olives, coarsely chopped
4 boneless, skinless chicken breast halves,
    trimmed of fat (about 1 1/4 pound)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 tablespoons fresh parsley, chopped

In a 3 1/2- or 4-quart crockpot, mix together the garbanzo beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron and 1/3 cup of the olives. Top with the chicken. Season with the paprika and garlic powder. Cover and cook on LOW for about 4 hours or until the chicken is cooked through and the rice is tender; do not overcook or the rice will be mushy.

Mix in the remaining 1/3 cup olives.

Serve garnished with parsley.