This deliciously warm dinner is rustic and satisfying--and perfect for chilly fall weather! The starts of this recipe—the tomatoes and olives—are a combination that pairs especially well with tender chicken pieces.
Makes 4 to 6 servings
3 tablespoons olive oil
1 small red or Vidalia onion, diced
5 large tomatoes, seeded and chopped into chunks
6 black olives, halved (no pits)
6 green olives, halved (no pits)
1 teaspoon capers, drained
4 boneless chicken breasts, quartered
Salt and pepper
Fresh rosemary for garnish
1. In a skillet over medium heat, add the oil and onions. Cook until the onions are translucent, about three minutes.
2. Transfer the mixture to a bowl. Add the tomatoes, olives, and capers, and stir to combine.
3. Place the slices of chicken in the slow cooker. Season with salt and pepper. Add the tomato/olive mixture on top. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. Serve immediately and garnish with fresh rosemary.
From Paleo-Italian Slow Cooking
Most of us live in areas where the local supermarket has a large selection of olives, from jarred to a salad bar selection. The best olives for this recipe are fresh olives that are not from a jar and that are not kept in an oil-based sauce.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.