Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup Kalamata olives, pitted and halved
  • 14.5 oz can fire-roasted diced tomatoes
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup marinated artichoke hearts, quartered
  • 1 medium red onion, sliced into wedges
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup crumbled feta cheese

Instructions:

  1. Lightly grease the bottom of the slow cooker with olive oil. Place the sliced red onions and chopped bell peppers at the bottom to create a vegetable rack.
  2. In a small bowl, mix the oregano, smoked paprika, salt, and pepper. Rub this mixture evenly over both sides of the chicken thighs.
  3. Place the seasoned thighs atop the vegetables. Stir the minced garlic into the diced tomatoes and pour the mixture over the chicken, ensuring every piece is covered.
  4. Add the Kalamata olives, sun-dried tomatoes, and artichoke hearts to the slow cooker.
  5. Cover and cook on High for 4 hours or Low for 7 hours.
  6. Stir in the fresh lemon juice and garnish with chopped parsley and crumbled feta cheese before serving.