Crockpot Chicken Thighs With Olives
Created by KittenCal on November 13, 2011
- Servings: 4
- Prep Time: 30m
- Cook Time: 4h
- Recipe #2465
Ingredients
- 8 chicken thighs (bone-in)
- 2 teaspoons seasoned salt
- Freshly ground black pepper and garlic powder (use as much as you like)
- 1 small onion, chopped
- 6 garlic cloves, minced
- 1 teaspoon crushed chili flakes, or to taste
- 3 tablespoons tomato paste
- 1/4 cup dry white wine
- 1 (28 ounce) can diced tomatoes, drained
- 1/4 cup sliced pitted pimento-stuffed green olives (measure 1/4 cup after slicing)
How to Make
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Step 1: Heat oil in a large skillet over medium-high heat (use enough oil to coat the bottom of your skillet).
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Step 2: Season the chicken with seasoned salt, black pepper and garlic powder (use as much pepper and garlic powder as you like).
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Step 3: Add chicken thighs then brown on both sides (about 3 minutes per side).
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Step 4: Transfer the chicken in the slow cooker.
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Step 5: To the skillet add in onion; cook for about 3 minutes; add in garlic and chili flakes; cook about 1 minute.
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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.
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Step 7: Turn the chicken over a few times to coat in the sauce
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Step 8: Cover and cook on HIGH for about 4 hours or until thighs are tender.
Nutritional Facts
- 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