Olive and Chicken Slow Cooker
3 Cloves Garlic, Minced
12 Small Green Olives
2 Tablespoons Capers, With Liquid
2 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Bay Leaves
1 Tablespoon Dried Oregano
Kosher Salt And Pepper To Taste
12 Boneless, Skinless Chicken Thighs
¼ Cup Dry White Wine
1 Cup Water
1 Tablespoon Chopped Fresh Flat Leaf Parsley, For Garnish
Step 1 In a medium bowl combine the garlic, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Pour mixture into a resealable bag/s and add the chicken. Shake until all is coated. Place all of the coated chicken into a large crock pot and add 1 Cup of water around the sides.
Step 2 Cook on high in crock pot for 6-8 hours. Stir and spoon juices over chicken several times as it is cooking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley. Serve with rice pilaf, rolls and a garden salad.