Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 4 bone-in, skin-on chicken thighs
  • 2 teaspoons salt (divided)
  • 1 yellow onion (diced)
  • 1 cup dry white wine
  • 28 ounces canned crushed tomatoes
  • 1 cup Kalamata olives
  • 4 cloves garlic
  • 1 tablespoon fresh oregano
  • Feta cheese (crumbled, for garnish)

Instruction

  • Heat a skillet over medium heat and add olive oil. Use 1 teaspoon salt to season the chicken thighs.
  • Place thighs into the hot pan, skin side down. Brown chicken on each side for 3-5 minutes or until skin begins to get crispy. Once chicken is browned remove from pan and set it aside.
  • Add onion to the pan and cook for 2 minutes. Add white wine to the pan and continue to cook on high until liquid is reduced by half.
  • Add onion mixture, crushed tomatoes, olives, oregano, garlic, and 1 teaspoon salt in the slow cooker and stir to combine.
  • Place chicken thighs into the sauce and cover. Cook on HIGH for 4 hours. (or LOW for 7 to 8 hours)
  • Serve warm with feta cheese and some fresh oregano sprinkled on top for garnish, if desired.