Slow-Cooker Mediterranean Chicken Thigh Stew

• porsi: 6 servings

Bahan-bahan

6 to 8 boneless, skinless chicken thighs

Greek seasoning, to taste

1 (14-ounce) can diced tomatoes with basil, oregano, and garlic

1 (10-ounce) package frozen artichoke hearts, defrosted and patted dry

1 lemon, juiced (about 3 tablespoons)

20 pitted Kalamata olives

1 teaspoon dried oregano

Feta cheese, for serving

Petunjuk

Lightly spray the inside of a slow cooker with nonstick cooking spray.

Sprinkle both sides of the chicken thighs with Greek seasoning and place in the bottom of the pot. Pour the canned tomatoes, artichoke hearts, and lemon juice over the chicken. Add the olives and sprinkle with oregano. Cover and cook on low for 6 to 8 hours.

Sprinkle each serving with a little feta cheese.