Chicken with Olives and Tomatoes: Slow Cooker Saturday Supper

Sometimes it’s so nice to come home from a rainy day out and about to a meal that’s already cooked and waiting for you. The house is filled with warm and cozy smells and most of the work is already done.

I threw the ingredients for this dish into the slow cooker in three minutes, and only had to boil water for pasta before I served it. The hubby gave it two thumbs up and the kiddos ate it which makes it a successful dinner any night.

Slow Cooker Chicken with Olives and Tomatoes

1 package boneless skinless chicken thighs (about one pound)
1 can black olives (pitted)
1 cup (1/2 can) tomato sauce
California-style garlic salt – to taste (I used about 2 teaspoons)
Dried oregano – to taste (I used about a teaspoon)

1. Put the chicken thighs in the slow cooker and add the other ingredients on top.

2. Cover and cook on high for 4 hours (it does fine after that cooking time on warm – I had it warming for at least an hour after it finished it’s cook time).

When you’re ready to eat, shred the chicken with two forks and mix it up to incorporate the sauce. Serve it over pasta (I used orecchietti pasta but any type would work) and top with Parmesan cheese. Yum yum!