Slow Cooker Chicken with Olives and Peppers
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"Slow Cooker Chicken with Olives and Peppers is a set it and forget it weeknight dinner the whole family will love. The chicken gets so tender and the sauce is full of salty flavor from the olives. Your whole family will love the salty sauce this chicken creates while it cooks. It makes for the most tender chicken thighs.It is so easy to throw in the slow cooker in the morning and not think about it again until you get home. I like to add the red peppers at the last minute so they don’t get too tender."
- 6 skinless, boneless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon chopped garlic
- 1 cup olives (I used green and black)
- 1 can 14 oz chickpeas
- 1 medium onion, chopped
- 1 red pepper, chopped
Place chicken thighs on a plate and drizzle with olive oil and sprinkle with all seasonings.
Put into a greased slow cooker and add all other ingredients except for the red peppers.
Push the other ingredients down around the sides of the chicken, not on top.
Cook on low for four hours or high for two hours.
Remove lid and add red peppers 30 minutes before finished.
Garnish with parsley and lemon if desired.
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