This slow-cooker chicken combines cherry tomatoes, olives, capers, garlic, and herbs. It makes four servings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 pint cherry tomatoes, halved, about 2 cups
- ¾ teaspoon granulated garlic or 3 fresh garlic cloves, minced
- 1 tablespoon Italian seasoning, oregano, or herbes de Provence
- ½ teaspoon dried red chile flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup pitted Kalamata olives, halved, about 25 olives
- 2 tablespoons capers, drained
Instructions
- Season the chicken with the salt, pepper, and chosen herbs. Place it in the bottom of a 4-quart slow cooker.
- Add the tomatoes, garlic, chile flakes, olives, and capers.
- Cover and cook on low for 4–6 hours or on high for 3–4 hours, until the chicken is fork-tender and reaches 165°F (74°C).
- Divide the chicken and the tomato-olive mixture among four servings.
Yield
Makes 4 servings.
Equipment Note
If using a slow cooker larger than 4 quarts, check the chicken after 4 hours on low because it may cook more quickly.
