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:
- Put the chicken in the crockpot.
- Mix all ingredients together and pour over chicken.
- 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!