Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion, sliced
- 2 large cloves garlic, minced
- 5 pounds chicken thighs
- 1 can (28 ounces) whole peeled tomatoes, broken
- 1 cup chicken broth
- Zest of 1 lemon
- 1 stick cinnamon
- 1 tablespoon dried oregano
- 1 1/2 teaspoons salt
- 1 teaspoon coarse black pepper
- ½ teaspoon ground cinnamon
- 1 cup pitted green olives
- ½ cup pitted kalamata olives
- Chopped parsley
Directions
- In a large skillet over medium-high, heat oil. Add onion and garlic. Cook until just beginning to soften, about 4 minutes. Transfer onions and garlic to a slow cooker crock.
- Add chicken to skillet, skin-side-down. Turning once, cook chicken about 4 minutes per side until skin is golden brown. Place chicken skin-side-up in slow cooker crock.
- In a large bowl, combine tomatoes, broth, lemon zest, cinnamon stick, oregano, salt, black pepper and ground cinnamon. Pour over chicken
- Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours until chicken is cooked through and tender. Stir in olives and sprinkle with chopped parsley before serving.
Serves: 8
