Greek Chicken

Michelle Bueler
This recipe comes from a low-carb slow cooker cookbook and has become one of our favorites! It’s delicious and cooked in the crock-pot, what is better? I have even cooked it in my solar oven!

2 Tbsp. extra-virgin olive oil 1/3 c. sun-dried tomatoes, chopped
2 tsp. minced garlic 2 tsp. onion powder
1 Tbsp. oregano ½ tsp. black pepper
¼ tsp. kosher salt
2 lbs. boneless skinless chicken thighs (I usually use about 6 chicken breasts)
2 lbs. Roma tomatoes, seeded and quartered lengthwise (about 5 cups)
1 16-ounce can small, whole black olives, drained
1 cup crumbled feta cheese

Add all ingredients, except the chicken, Roma tomatoes, olives, and feta to the slow cooker; stir well to combine.
Add chicken, Roma tomatoes, and olives to the mixture and stir together. Cover and cook on low for 8 hours.
Before serving, transfer chicken pieces to individual plates using tongs. Stir in the feta cheese, then spoon the tomato-feta mixture over each serving of chicken.