Chicken with Tomatoes and Olives

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Last week I made the best crock pot chicken I have ever made. I often don't like crock pot chicken because it has a tendency to get so mushy that it's almost dry. The juices just cook right out of the meat and into the sauce and you end up with loads of sauce and dry meat. Know what I mean?

This chicken was not like that at all. Possibly it was the shorter cooking time on high, instead of a longer cooking time on low. Whatever it was I wouldn't change a thing. The recipe came from Cooking Light and I followed it pretty much to the T. There were five of us for dinner (four adults) and there were a few thighs leftover, so if you have a smaller crowd, definitely cut back on the meat quantity. I think you could leave everything else the same.

If you are tempted to leave out the olives, I would advise that you make it one time with. They add amazing flavor.

Chicken with Tomatoes and Olives

serves 6

printer version

12  chicken thighs (about 4 pounds), skinned

1 t.  kosher salt, divided

1/4  t.  freshly ground black pepper, divided

1 T. olive oil

1 1/2 T. minced garlic

1/4  cup  dry white wine

3 T.  tomato paste

2  t. crushed red pepper

1  (28-ounce) can diced tomatoes, drained

1/4  cup  sliced pitted kalamata olives (I just smashed and roughly chopped them)

2 T. chopped fresh flat-leaf parsley

Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. 

Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.

Suggested sides: mashed potatoes and sauteed sugar snap peas

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