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Servings: 4 People
Calories: 230kcal
Crockpot Sun-Dried Tomato Chicken with Olives
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Ingredients
- 3/4 cup chopped onion about 1 small to medium-sized onion
- 2 cloves garlic chopped
- 1 cup chicken broth
- 1 pound boneless chicken breasts or thighs
- 3/4 cup sun-dried tomatoes roughly chopped
- 3/4 cup kalamata olives sliced in half
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons flour dissolved in 1 tablespoon water optional
Instructions
- Prepare the ingredients: Chop the onion and garlic, roughly chop the sun-dried tomatoes, and slice the olives in half.
- Add the chicken to the slow cooker.
- Top the chicken with the sun-dried tomatoes, olives, garlic and onion.
- Add the oregano and pour in the broth.
- Cover and cook on low for 3 hours or on high for 1 1/2 hours, until the chicken reaches 165°F.
- Remove the chicken from the slow cooker and set it aside. Mix the flour and water until smooth, then whisk it into the liquid until it thickens.
- Return the chicken to the slow cooker and keep warm until ready to serve.
Notes
Check out my Slow Cooker Dinner Builder, and learn how to make your own slow cooker creations!
Nutrition
Serving: 1 | Calories: 230kcal | Carbohydrates: 10g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 801mg | Potassium: 823mg | Fiber: 3g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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