Here is the meal I cooked for the family on Saturday night. Have made it a couple times and I love that the chicken becomes very moist (you can shred it if you want).
2 1/2 hours later:
Chicken with Olive-Tomato Sauce
Prep Time to Table: 3 hours
Recipe : Inspired from Cooking Light
-12 boneless chicken thighs
-1 tsp salt
-1/4 tsp pepper
-1 tsp olive oil
- 2 cloves minced garlic
-1/2 cup dry white wine
-4 tbl tomato paste
-2 tsp red crushed pepper
-36 ounces canned dice tomatoes, drained
-1/2 cup sliced, pitted kalamata olives
-2 tbls minced Italian parsley
1. Cut extra fat from chicken and sprinkle evenly with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook 2 minutes on each side or until brown and place in a slow cooker.
2. Add garlic to pan and sauté 30 seconds; add wine and stir and scrape pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker.
3. Combine diced tomatoes, crushed red peppers and tomato paste. Stir and add to slow cooker. Cover and cook on high for 2 ½ hours.
4. Add parsley and olives and serve.