Basil Chicken With Feta (slow Cooker)

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 2 lbs chicken thighs (i used drumsticks and thighs)
• 1 (14 1/2 ounce) can fire-roasted diced tomatoes
• 2 cups cooked chickpeas or 1 (14 1/2 ounce) can chickpeas
• 1/2 cup pitted green olives
• 1/4 cup fresh basil leaf, tightly packed
• 4 -8 ounces feta cheese, crumbled
• cooked rice or couscous

Recipe

• 1 i use skin-on, bone-in chicken. i browned the chicken and froze it, and put it in a 4 quart slow cooker frozen. stephanie used skinless boneless and just put it in the slow cooker.
• 2 add the entire can of tomatoes, the chickpeas (rinse and drain if using canned - i cook from dried), green olives, basil leaves, and feta cheese. (i found 4 ounces to be enough, she used 8 ounces).
• 3 cover and cook on low for 6 to 7 hours. mine was done without falling apart at 7 hours and i would test at 5 hours if using not-frozen chicken. serve chicken and the copious juices over rice or couscous.