Crockpot Chicken with Olives

Back when I first got our slow cooker, I remember being really excited to look for new recipes. The thrill has greatly subsided since becoming a mom, but I was lucky enough to have found some pretty good recipes in my early days, which have gotten me through the past four years – and this Crockpot chicken with olives is one of our favorites.

CROCKPOT CHICKEN WITH OLIVES INGREDIENTS:

  • 4 boneless skinless chicken breasts
  • 1/2 cup red wine (optional)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar (if you leave out the wine, use more vinegar)
  • 2 bay leaves
  • 1/3 cup brown sugar
  • 2 TB dried oregano
  • 1 tsp black pepper
  • 2 TB capers + about 2 tsp juice from the jar
  • 3/4 cup whole pitted green olives
  • 1/4 cup whole black pitted olives

CROCKPOT CHICKEN WITH OLIVES INSTRUCTIONS:

  1. Put the chicken in the crockpot.
  2. Mix all ingredients together and pour over chicken.
  3. Cook on LOW for six hours, shredding around the five-hour mark and turning once or twice if you remember (which I never do).
 
We usually serve it over a bed of white rice, though you could probably turn it into a sandwich if you really wanted. The amount of olives and capers you use is really variable, so if you’re a fan of one type and not the other, just play around with the ratios until you find something you like!