Basil Chicken With Feta Slow Cooker


Another great recipe by stephanie o'dea of the year of slow cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.

Steps


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.
Add the entire can of tomatoes , the chickpeas , green olives , basil leaves , and feta cheese.
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.

Ingredients


chicken thighs, diced tomatoes, chickpeas, green olives, fresh basil leaf, feta cheese, cooked rice