Mediterranean Slow Cooker Chicken

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 3
• 6 chicken thighs (skinless is ok)
• 1 tablespoon olive oil
• 1 teaspoon salt (i use sea salt)
• 1 teaspoon fresh ground pepper
• 1 large onion, coarsely chopped
• 1 1/2 cups fresh mushrooms, quartered (a 6.5 oz can works in a pinch)
• 2 small zucchini, squuash cut into 1 inch pieces or 1 medium zucchini, cut into 1 inch pieces
• 1 (15 ounce) can chickpeas, drained & rinsed (cannellini beans work too.)
• 1 (15 ounce) can diced tomatoes
• 1 cup pitted kalamata olive
• 1/2 cup sun-dried tomato packed in oil, chopped (i use dried tomatoes without the oil)
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 2 tablespoons capers

Recipe

• 1 season chicken with salt and pepper.
• 2 heat olive oil in a large pan over medium-high heat. brown chichen on both sides. remove from heat and set aside.
• 3 place onion, zucchini, and mushrooms in the bottom of the slow cooker. place chicken on top of the vegetables. spread chickpeas over the chicken.
• 4 combine tomatoes, olives, sundried tomatoes, garlic, lemon juice and oregano in a small bowl. pour over the chicken.
• 5 sprinkle capers over the top of the mixture in the slow cooker.
• 6 cover and cook on high for 4 hours or low for 6-8 until done.