Ingredients
- 6 skinless, boneless chicken thighs
- 1 tbsp olive oil
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 tsp chopped garlic
- 1 cup olives (I used green and black)
- 1 14 oz can of chickpeas
- 1 medium onion, chopped
- 1 red pepper, chopped
Recipe Description
Slow Cooker Chicken with Olives and Peppers is a set it and forget it weeknight dinner the whole family will love. The chicken gets so tender and the sauce is full of salty flavor from the olives.
Recipe Directions
- Place chicken thighs on a plate and drizzle with olive oil and sprinkle with all seasonings.
- Put into a greased slow cooker and add all other ingredients except for the red peppers.
- Push the other ingredients down around the sides of the chicken, not on top.
- Cook on low for four hours or high for two hours.
- Remove lid and add red peppers 30 minutes before finished.
- Garnish with parsley and lemon if desired.
