Ingredients for Basil Chicken With Feta Slow Cooker
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup pitted green olives, halved
- 2 cups packed fresh basil leaves
- 4 ounces feta cheese, crumbled
- cooked rice, for serving
- couscous, for serving
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How to Make Basil Chicken With Feta Slow Cooker
- Brown 1.5 lbs bone-in, skin-on chicken thighs in a skillet over medium-high heat until golden brown on both sides. Set aside.
- Place the browned chicken in a 4-quart slow cooker.
- Add one (14.5 ounce) can of diced tomatoes, undrained, 1 (15 ounce) can chickpeas, rinsed and drained, ½ cup pitted green olives (halved), 2 cups packed fresh basil leaves, and 4 ounces feta cheese, crumbled.
- Cover and cook on low for 6-7 hours, or until chicken is easily shredded with a fork. (If using un-browned, unfrozen chicken, check for doneness around 5 hours.)
- Serve the chicken and its delicious juices over rice or couscous. Garnish with extra fresh basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
16g
Fat
73g
Carbs
11g
