Slow Cooker Chicken & Olives
- 6 bone in skin on chicken thighs
- 6-7 oz jar manzanilla olives
- 1 large yellow onion, rough chop
- olive oil
- salt
- pepper
- garlic powder
- cooked brown rice
- Add enough olive oil to a large skillet to cover the bottom. Set to medium heat.
- Season the chicken thighs with salt, pepper and garlic powder. Place skin side down in the hot pan and cook until the skin is golden.
- Remove the chicken from the pan and add it to your slow cooker. Add in 3 Tbsp of the juices from the pan into the slow cooker as well.
- Add in the diced onion and olives along with half the liquid from the jar.
- Set the slow cooker to low for 6 hours. Serve over cooked rice.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2017/09/slow-cooker-chicken-olives/
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