Viewing 0 reply threads
  • Author
    Posts
    • #300162

      1 pound boneless, skinless chicken thighs
      1 medium onion — chopped
      1/2 cup pitted ripe olives — halved
      2 tablespoons capers
      1 teaspoon dried oregano leaves
      1/2 teaspoon salt
      1/2 teaspoon dried rosemary leaves — crushed
      1/4 teaspoon garlic powder
      2 cups canned diced tomatoes — undrained
      1/4 cup water
      1 tablespoon cornstarch

      Place chicken in 3-1/2 to 4-quart slow cooker. Top with onion, olives and capers. Sprinkle with oregano, salt, rosemary and garlic powder. Pour tomatoes over chicken. Cover; cook on low setting for 7 to 10 hours or until chicken is fork-tender, its juices run clear and onion is tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to warm. In small bowl, combine water and cornstarch; blend well. Add to slow cooker. Increase setting to high; cook until thickened. Serve with chicken.

      4 Servings.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.