Chicken Thighs with Olives and Tomato Sauce

A slow cooker recipe! I love using my slow cooker. Especially in the fall and winter. A hot meal waiting when you get home, your house smelling all yummy. Yay! It seems especially awesome when it is already dark when you get home in the winter. And this is a really good one. Like most of our slow cooked meals, we prepare it all the night before in the slow cooker liner and keep it in the fridge. I take it out of the fridge when I get up and then as I leave for work I put it in the slow cooker and turn it on. We halved this recipe but I am going to give you the full recipe here. We served this over couscous and it was perfect. I had it leftover for lunch as well and it was delicious.

Chicken Thighs with Olives and Tomato Sauce


Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense. Yield: 6 servings (We halved this recipe and served over couscous and got dinner for the two of us and then one lunch) Cooking Light, MARCH 2009 (The picture is theirs; EDIT- The top picture is theirs, the bottom ones are ours)

12 chicken thighs (about 4 pounds), skinned (For our half recipe we used 4 skinless boneless thighs and 2 boneless skinless breasts because we ran out of thighs)
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 1/2 tablespoons minced garlic
1/4 cup dry white wine
3 tablespoons tomato paste
2 to 3 teaspoons crushed red pepper
1 (28-ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley

1. (We did this all the night before) Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker.

2. (And this the morning of) Cover and cook on HIGH 4 hours (I did it on low for 5 and a half hours). Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley

CALORIES 270 ; FAT 12.9g (sat 3.3g,mono 5.6g,poly 2.8g); CHOLESTEROL 99mg; CALCIUM 44mg; CARBOHYDRATE 8.7g; SODIUM 658mg; PROTEIN 29.1g; FIBER 2.2g; IRON 2.4mg