Search
Close this search box.

Chicken Thighs with Olives and Tomato Sauce

No ratings yet
Course All Recipes, Dinner
Cuisine All, Crockpot, Poultry
Servings 6
Calories 270 kcal

Ingredients
  

  • 12 chicken thighs (around 4 pounds) skinned
  • 1 tsp kosher salt divied
  • 1/4 tsp freshly ground black pepper divied
  • 1 1/2 Tbsp garlic minced
  • 1/4 cup dry white wine
  • 3 Tbsp tomato paste
  • 2-3 tsp red pepper crushed
  • 1 28oz canned diced tomatoes drained
  • 1/4 cup pitted kalamata olives sliced
  • 2 Tbsp fresh flat-leaf parsley chopped

Instructions
 

  • 1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper
  • 2.Heat oil in a large skillet over medium-high heat, add chicken to pan; cook 2 minutes on each side or until brown, place chicken in an electric slow cooker
  • 3.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.

Nutrition

Calories: 270kcalCarbohydrates: 8.7gProtein: 29.1gFat: 12.9gSaturated Fat: 3.3gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 5.6gCholesterol: 99mgSodium: 658mgFiber: 2.2gCalcium: 44mgIron: 2.4mg
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This website uses cookies and asks your personal data to enhance your browsing experience. We are committed to protecting your privacy and ensuring your data is handled in compliance with the General Data Protection Regulation (GDPR).