Mediterranean Chicken with Olives and Tomatoes

Tammy Raynes

By
@Tammy_Raynes

Brown the chicken first will render excess fat and develop additional flavor.

Serve this over rice and a loaf of french bread.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

3 Hr

Method:

Slow Cooker Crock Pot

Ingredients

4
chicken leg quarters
1 tsp
salt
1/2 tsp
ground pepper
1 small
lemon
1/2 c
pimiento-stuffed spanish olives, halved
1/2 c
pitted kalamata olives, halved
1 Tbsp
chopped fresh thyme
2 Tbsp
jarred minced garlic
1 can(s)
(14.5-ozs) diced tomatoes with basil, garlic, and oregano, undrained
3 oz
feta cheese, crumbled (optional)

Directions Step-By-Step

1
Rinse chicken and pat dry. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer chicken to a 5 quart slow cooker, discarding drippings.
2
Grate zest, and squeeze juice from lemon to measure 1 teaspoon and 1 tablespoon respectively. Stir together lemon zest, lemon juice, olives, and next 3 ingredients in a medium bowl. Pour over chicken. Cover and cook on LOW 3 hours or until chicken is tender. Sprinkle chicken with cheese, if desired.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean