CHICKEN, TOMATO, & OLIVE SAUCE

Serves ???

(via America’s Test Kitchen: Slow Cooker Revolution)

 

1 onion, minced

6 garlic cloves, minced

1 Tbsp extra-virgin olive oil, plus extra as needed

1 Tbsp minced fresh thyme or 1 teaspoon dried

¼ tsp red pepper flakes

1 cup low-sodium chicken broth

¼ cup dry white wine

1 (14½ oz) can diced tomatoes, drained

1 (15 oz) can tomato sauce

1 Tbsp flour

1½ pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

½ cup pitted kalamata olives, chopped coarse

¼ cup minced fresh parsley

 

Microwave onion, garlic, oil, thyme, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.

 

Stir broth, wine, tomatoes, tomato sauce, and flour into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

 

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.

 

Stir shredded chicken and olives into sauce and let sit until heated through, about 5 minutes. Before serving, stir in parsley and season with salt, pepper, and additional extra-virgin olive oil to taste.