Fire up your slow cooker and give this dish a try. It's simple to make and delicious to eat.
Mix together the salt, coriander, and black pepper. Season the chicken on both sides-you will use all of this.
Heat a cast iron skillet over medium-high heat.
Add about 3 tablespoons of olive oil.
When the oil is hot, add the chicken skin side down and brown on both sides (about 2 minutes per side).
Reduce heat to medium and add the onion and garlic to the same pan with a large pinch of salt.
Sweat the vegetables for 3-5 minutes until they soften.
Deglaze the pan with chicken stock and add olives.
Transfer everything from your pan carefully to a crock pot, set on low.
Add crushed tomatoes, with the juices, and a pinch of salt.
Cook in crock pot for 4-6 hours.
When ready to serve shred chicken slightly and plate with sauce, garnish with torn mint leaves and orange zest.
Serve with your favorite sides.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 421 | ||
Calories from Fat: 231 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 121mg | 37 % | |
Sodium 799.1mg | 28 % | |
Potassium 575.9mg | 15 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 10.4g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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