Chicken with Olives and Tomato Sauce

You've probably figured out by now that I like bone in, skin off chicken thighs.  Especially when they are cooked in the slow cooker.  They have so much flavor and they are very budget friendly.  Win!  If you wanted to (and if you have the time) you could totally brown the chicken thighs (seasoned with salt and pepper) before you put them in the slow cooker.  I did not have time so I didn't!  I served this with brown rice that I added 1 t. olive oil and the juice of 1 lemon to (for 2 cups) and it was a light, refreshing dinner.  Enjoy!

Chicken with Olives and Tomato Sauce (adapted from cookinglight.com)

8 bone in, skin off chicken thighs, 

1 t. salt, divided

1/4 t. black pepper

3 cloves garlic, minced

1 t. crushed red pepper

3 T. tomato paste

1 14 1/2 oz. can diced tomatoes

1 small can sliced black olives (or, if you feel fancy, 1/4 c. kalamata olives, sliced)

2 T. chopped fresh flat leaf parsley

1/4 c. chicken broth

Place chicken in the slow cooker in a single layer (as much as possible) and season with 1/2 t. salt and pepper.  Sprinkle garlic and crushed red pepper on top.  Dollop the tomato paste on top of the chicken and pour in the diced tomatoes and olives.  Season with remaining 1/2 t. salt.  Add parsley and chicken broth and cook on low for 6-8 hours or on high for 4-6 hours.  

To prep ahead place all ingredients in the slow cooker as directed above and store in the fridge.  The next morning just plunk it in the pot to cook!  (be careful when you plunk)

Serves 4 (306 calories each serving) according to my calculator on loseit.com