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1 Pound Boneless Skinless Chicken Thighs
1 Medium Onion -- chopped
1/2 Cup Halved Pitted Ripe Olives
2 Tablespoons Capers
1 Teaspoon Dried Oregano
1/2 Teaspoon Salt
1/2 Teaspoon Dried Rosemary Leaves -- crushed
1/4 Teaspoon Garlic Powder
1 can (14. 5 Oz. ) Diced Tomatoes -- undrained
1/4 Cup Water
1 Tablespoon Cornstarch
Place chicken to 3 1/2 to 4 quart slow cooker. Top with onion, olives and capers. Sprinkle with oregano, salt, rosemary and garlic powder. Pour tomatoes over chicken.
Cover; cook on low setting for 7 to 10 hours or until chicken is fork tender, its juices run clear and onion is tender. Remove chicken and vegetables from slow cooker with slotted spoon; place on serving platter. Cover to keep warm.
In small bowl, combine water and cornstarch; blend well. Add to slow cooker. Increase setting to high; cook until thickened. Serve with chicken. 4 servings.
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