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Ingredients:
1 1/2 lbs boneless, skinless chicken thighs
1/2 cup sun-dried tomatoes, chopped
1/2 cup Kalamata olives, pitted
1 (14 oz) can artichoke hearts, drained and quartered
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
1/2 cup chicken broth
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley (for garnish, optional)
Directions:
1. Place the chicken thighs in the slow cooker and season with salt and black pepper.
2. Add the sun-dried tomatoes, olives, artichoke hearts, garlic, oregano, thyme, paprika, and red pepper flakes (if using). Pour in the chicken broth and drizzle with olive oil.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
4. Garnish with fresh parsley before serving. Serve with rice, quinoa, or crusty bread to soak up the delicious sauce.
Prep Time: 10 minutes | Cooking Time: 6 hours (low) or 3 hours (high) | Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
Kcal: 320 kcal per serving | Servings: 4
