recipe at a glance
time: over 5 hrs
serves/makes: 6recipe id: 48687cook 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.
340 calories, 22 grams fat, 15 grams carbohydrates, 23 grams protein per serving
. This recipe is low in carbs.
ratings & reviews
Feb 8, 2011 MelanieJMMember since: February 8, 2011 My family loves this recipe. Instead of onion powder, I use 1/2 cup chopped onion. I also add 1T of basil. Instead of black olives I use 1 cup pitted kalamata olives. Jan 18, 2006 RLL in SF Very good! Instead of the 16 ounce can of black olives, I substituted a small can of sliced black olives and a small can of button mushrooms (drained). Went well with couscous. I will make this again!