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
  1. Add enough olive oil to a large skillet to cover the bottom. Set to medium heat.
  2. 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.
  3. 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.
  4. Add in the diced onion and olives along with half the liquid from the jar.
  5. Set the slow cooker to low for 6 hours. Serve over cooked rice.
Recipe by LeMoine Family Kitchen at