Crockpot Chicken Thighs With Olives
Recipe: #2465
November 13, 2011
Categories: Chicken, Tomato, Slow Cooker, Chicken Dinner, Slow Cooker Chicken, more
"You could omit the olives if you desire but the flavor is better added"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (689.1 g)
- Calories 492.3
- Total Fat - 20.9 g
- Saturated Fat - 8.6 g
- Cholesterol - 130.4 mg
- Sodium - 3225.6 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 8.2 g
- Sugars - 11.5 g
- Protein - 51.9 g
- Calcium - 389.4 mg
- Iron - 7 mg
- Vitamin C - 75.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large skillet over medium-high heat (use enough oil to coat the bottom of your skillet).
Step 2
Season the chicken with seasoned salt, black pepper and garlic powder (use as much pepper and garlic powder as you like).
Step 3
Add chicken thighs then brown on both sides (about 3 minutes per side).
Step 4
Transfer the chicken in the slow cooker.
Step 5
To the skillet add in onion; cook for about 3 minutes; add in garlic and chili flakes; cook about 1 minute.
Step 6
Add wine and tomato paste, scraping pan to loosen browned bits (about 1 minute) then mix in drained tomatoes and olives; bring to a simmer, stirring constantly; remove from heat and pour over the chicken in the crockpot.
Step 7
Turn the chicken over a few times to coat in the sauce
Step 8
Cover and cook on HIGH for about 4 hours or until thighs are tender.
Tips
No special items needed.
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