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Greek Chicken Thighs
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Servings
servings
Ingredients
Servings
servings
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Sprinkle chicken with 1/2 teaspoon of salt and 1/8 teaspoon of black pepper.
  2. Heat the oil in a large skillet over medium-high heat; add chicken and cook for 2 minutes per side or until browned.
  3. Transfer to a slow cooker.
  4. Add garlic to skillet and saute for 30 seconds, stirring constantly.
  5. Add wine (or juice/vinegar), scraping up all of the browned bits from the bottom of the pan; cook for 30 seconds; pour over chicken in slow cooker; add tomato paste, crushed red pepper flakes and tomatoes.
  6. Cover and cook on HIGH for 4 hours. Stir in remaining salt and pepper, olives, and parsley.
Recipe Notes

SERVING SUGGESTION: Whole wheat couscous and stir-fried zucchini and yellow squash.

VEGETARIAN: Use non-breaded faux chicken patties.

GLUTEN FREE: Make sure dry white wine, tomato paste, canned tomatoes, and Kalamata olives are gluten free.

NUTRITION: Per Serving: 275 Calories; 9g Fat; 37g Protein; 9g Carbohydrate; 3g Dietary Fiber; 143mg Cholesterol; 1101mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 6.