Greek Kitchen Chicken with Tomatoes, Feta, and Olives


2 (14.5) cans fire roasted diced tomatoes

½ onion, finely chopped

¼ cup sundried tomatoes, chopped

2 Tbsp tomato paste

1 Tbsp Flying Olive 18+ Year Balsamic Vinegar

1 Tbsp lemon juice

2 tsp minced garlic

1 ½ tsp dried oregano

¾ tsp ground cumin

1 tsp Salts-of-the-Earth Greek Kitchen Spice*

½ tsp sea salt or kosher salt

½ tsp Freshly ground black pepper

2 lbs skinless chicken thighs, trimmed of fat

2 cups cooked brown or wild rice, quinoa, or a mixture

¼ cup finely chopped parsley

¼ cup finely chopped fresh mint, or 1 ½ Tbsp dried mint

½ cup pitted Kalamata olives, sliced into quarters, lengthwise

½ cup feta cheese


Stir together first 12 ingredients (diced tomatoes through black pepper) in slow cooker crock insert.

Nestle chicken thighs into mixture. Cover and cook 8 hours on low or 4 hours on high. At end of cooking, remove the chicken thighs to a plate and cover loosely with foil. Add the parsley and mint to the tomato mixture. Stir well. Cover and cook about 10 minutes until heated through.

Divided rice among 4 plates. Add the tomato mixture. Top each tomato mixture with cooked chicken. Sprinkle the olives and feta cheese. Serve.

Inspired by a recipe from Everyday Gluten-Free Cooking by Mayone and Broihier. Sterling, 2012.

Submitted by Barb L.

*Available in the Eastgate Store