Chicken, Tomato and Olive Sauce

Lynnda Cloutier


This is from Slow Cooker Revolution.

★★★★★ 1 vote


1 onion, minced
6 garlic cloves, minced
1 tbsp. extra virgin olive oil, plus extra as needed
1 tbsp. minced fresh thyme or 1 tsp. dried
1/4 tsp. red pepper flakes
1 cup low sodium chicken broth
1/4 cup dry white wine
1 can diced tomatoes, drained, 14.5 oz.
1 can tomato sauce, 15 oz
2 tbsp. minute tapioca
1 1/2 lbs. boneless skinless chicken thighs, trimmed
salt and pepper
1/2 cup pitted kalamata olives, chopped coarse
1/4 cup minced fresh parsley

How to Make Chicken, Tomato and Olive Sauce


  • 1Microwave onion, garlic, oil, thyme, and red pepper flakes in bowl. Stir occasionally til onion is softened, about 5 minutes; transfer to slow cooker
  • 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
  • 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.
  • 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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About Chicken, Tomato and Olive Sauce

Course/Dish: Other Sauces