Ingredients
Equipment
Method
Step-by-Step Instructions
- Pat dry the chicken breasts and season them generously with salt, black pepper, oregano, basil, and optional red pepper flakes.
- Place the seasoned chicken in a single layer at the bottom of your slow cooker.
- Layer the sliced red onion, minced garlic, and halved Kalamata olives on top of the chicken.
- Pour the diced tomatoes with juices over the layered ingredients in the slow cooker without stirring.
- Cover the slow cooker and set it to cook on low for 6-7 hours or high for 3-4 hours.
- Use a meat thermometer to ensure the chicken has reached an internal temperature of at least 165°F.
- Let the chicken rest in the sauce for about 5 minutes before serving.
- Serve the chicken and sauce over couscous or quinoa, garnished with chopped parsley or basil.
Nutrition
Notes
Perfect for meal prep; flavors deepen as it sits in the fridge overnight.
