2 tsp Flying Olive Lemon or Garlic Extra Virgin Olive Oil
1 onion, chopped
2 cloves garlic, chopped
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp dried dill
½ tsp freshly ground black pepper
½ tsp sea or kosher salt
¼ tsp dried mint
2 ½ to 3 pounds boneless, skinless chicken thighs
1 Tbsp Flying Olive Oregano, Lemongrass Mint, Sicilian Lemon White Balsamic Vinegar, or lemon juice
1 can (approx 15 oz) fire roasted diced tomatoes
½ cup pitted whole Kalamata olives
1 can ( approx 15 oz) cannellini or great northern beans, drained and rinsed
2 Tbsp fresh chopped oregano
Lemon wedges and/or fresh oregano sprig to garnish
Coat a slow cooker insert with the Flying Olive Lemon or Garlic Extra Virgin Olive Oil. Add the onion and garlic.
Mix together the oregano, thyme, dill, pepper, salt, and mint. Sprinkle the chicken thighs, on both sides, with the seasoning mixture. Add the thighs to the crock pot. Drizzle the Flying Olive Balsamic Vinegar of Choice over the chicken. Add the can of tomatoes and the Kalamata olives on the top.
Cover and cook on HIGH for 6 hours, LOW for 8 hours. During the last 30 minutes, add the drained and rinsed beans. Cover and continue cooking.
To serve, stir in the oregano leaves and spoon over a small pasta such as orzo or rice. Garnish with lemon wedges and serve.
Submitted by Barb L.