Ingredients 1 tablespoon extra-virgin olive oil 2 pounds boneless skinless chicken breasts — or thighs 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 jar roasted red peppers — (12 ounces), drained and chopped 1 cup kalamata olives 1 medium red onion — cut into 1/2-inch chunks 3 tablespoons red wine vinegar 1 tablespoon minced garlic — from about 3 large cloves 1 teaspoon honey 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1/2 cup feta cheese — optional for serving Chopped fresh herbs: any mix of basil — parsley, or thyme, optional for serving (I used fresh thyme) Instructions Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side fo...
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