ready in: over 5 hrs
recipe id: 48687
cook method: crock pot
2 tablespoons extra-virgin olive oil
1 tablespoon white wine
1/3 cup sun-dried tomatoes, chopped
2 teaspoons minced garlic
2 teaspoons onion powder
1 tablespoon oregano
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
2 pounds skinless, boneless chicken thighs, fat trimmed
2 pounds Roma tomatoes, seeded and quartered lengthwise
1 can (16 ounce size) small, whole black olives, drained
1 cup crumbled feta cheese
Add all ingredients, except the chicken, Roma tomatoes, olives, and feta to the slow cooker crock; stir well to combine.
Add chicken thighs, Roma tomatoes, and olives to the mixture and stir together. Cover and cook on LOW for 8 hours.
Before serving, transfer chicken pieces to individual plates.
Stir in the feta cheese, then spoon the tomato-feta mixture over each serving of chicken.
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