Chicken Breasts with Olives and Tomatoes
When stirring it around 3 hours into the cooking the chicken became so moist that it started breaking apart, so I had the idea to shred it and let all those delicious juices be absorbed into the chicken. It worked out perfectly and it was incredible.
Ingredients
- 2 pounds chicken breasts boneless and skinless
- 1 teaspoon kosher salt divided
- 1/4 teaspoon freshly ground black pepper divided
- 1 teaspoon olive oil
- 2 tablespoons minced garlic
- 2 tablespoons onion grated
- 1/4 cup dry white wine
- 5 tablespoons tomato paste divided
- 1 tablespoon Italian seasoning
- 3 teaspoons crushed red pepper flakes
- 29 ounce can diced tomatoes drained
- 1/4 cup sliced pitted kalamata olives
- 2 tablespoons fresh flat-leaf parsley chopped
Instructions
- Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker.
- Add garlic and onion to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds.
- Place wine mixture in cooker. Add 3 tablespoons tomato paste, crushed red pepper, Italian seasoning and tomatoes to cooker.
- Cover and cook on HIGH 3-4 hours. Stir chicken until it becomes shredded. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, 2 tablespoons of tomato paste and parsley.
- Remove from crock pot and serve over rice, with a dollop of mascarpone cheese or sour cream.
Nutrition
Serving: 1 | Calories: 180cal | Carbohydrates: 8g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 728mg | Sugar: 4g | Fiber: 2g | Calcium: 62mg | Iron: 2mg