Description
If you’re like me, there are days when you crave something wholesome, flavorful, and downright comforting.
Ingredients
Scale
- 6 bone-in, skinless chicken thighs (or boneless if preferred)
- 1 can (14 oz) diced tomatoes
- 1/2 cup chicken broth
- 1/3 cup pitted Kalamata olives, sliced
- 2 tbsp capers, drained
- 3 garlic cloves, minced
- 1 medium onion, thinly sliced
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley or basil for garnish (optional)
Instructions
- Prep the Chicken:
Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown on both sides. This step adds depth to the flavor. - Layer the Ingredients:
Place the sliced onion at the bottom of your slow cooker. Add the seared chicken on top, followed by the diced tomatoes, chicken broth, olives, capers, garlic, oregano, and rosemary. - Cook:
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and infused with flavor. - Serve:
Spoon the chicken and sauce over rice, quinoa, or steamed vegetables. Garnish with fresh parsley or basil for a burst of freshness.