chicken, tomato and olive sauce
★★★★★
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This is from Slow Cooker Revolution.
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★★★★★
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Ingredients For chicken, tomato and olive sauce
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1 onion, minced
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6 garlic cloves, minced
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1 tbsp. extra virgin olive oil, plus extra as needed
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1 tbsp. minced fresh thyme or 1 tsp. dried
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1/4 tsp. red pepper flakes
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1 cup low sodium chicken broth
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1/4 cup dry white wine
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1 can diced tomatoes, drained, 14.5 oz.
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1 can tomato sauce, 15 oz
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2 tbsp. minute tapioca
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1 1/2 lbs. boneless skinless chicken thighs, trimmed
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salt and pepper
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1/2 cup pitted kalamata olives, chopped coarse
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1/4 cup minced fresh parsley
How To Make chicken, tomato and olive sauce
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1Microwave onion, garlic, oil, thyme, and red pepper flakes in bowl. Stir occasionally til onion is softened, about 5 minutes; transfer to slow cooker
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2Stir broth, wine, tomatoes, tomato sauce and tapioca into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook til chicken is tender, 4 to 6 hours on low
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3Transfer chicken to cutting board, let cool slightly, then shred into bite size pieces. Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
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4Stir shredded chicken and olive into sauce and let sit til heated through, about 5 minutes. Before serving, stir in parsley and season wit salt, pepper and additional olive oil to taste. Makes 7 cups.
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