Chicken with Olives and Tomato Sauce

April 15, 2013

155

You've probably figured out by now that I like bone in, skin off chicken thighs. Especially when they are cooked in the slow cooker. They have so much flavor and they are very budget friendly. Win! If you wanted to (and if you have the time) you could totally brown the chicken thighs (seasoned with salt and pepper) before you put them in the slow cooker. I did not have time so I didn't! I served this with brown rice that I added 1 t. olive oil and the juice of 1 lemon to (for 2 c

8 bone in, skin off chicken thighs,
1 t. salt, divided
1/4 t. black pepper
3 cloves garlic, minced
1 t. crushed red pepper
3 T. tomato paste
1 14 1/2 oz. can diced tomatoes
1 small can sliced black olives (or, if you feel fancy, 1/4 c. kalamata olives, sliced)
2 T. chopped fresh flat leaf parsley
1/4 c. chicken broth

Place chicken in the slow cooker in a single layer (as much as possible) and season with 1/2 t. salt and pepper. Sprinkle garlic and crushed red pepper on top. Dollop the tomato paste on top of the...
See the full directions on my site

Nutritions

Calories
38

Sodium
740mg
30% DV

Fat
0.5700000000000002g
0% DV

Protein
2g
5% DV

Carbs
6g
2% DV

Fiber
1g
4% DV