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


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.

About this Recipe

Course/Dish: Other Sauces