• 2 (14.5 oz.) cans diced tomatoes, drained
  • 1/2 med. onion, finely chopped
  • 1/4 cup chopped sundried tomatoes
  • 2 Tbsp. tomato paste
  • 1 Tbsp. lemon juice
  • 2 tsp. minced garlic
  • 1 1/2 tsp. dried oregano
  • 3/4 tsp. ground cumin
  • 1/2 tsp. kosher salt, more to taste
  • 1/2 tsp. ground black pepper
  • 2 lbs. boneless, skinless chicken thighs, trimmed of any excess fat
  • 2 cups cooked brown or white rice
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped mint
  • 1/2 cup pitted kalamata olives, quartered lengthwise
  • 1/2 cup feta cheese, crumbled
  1. Stir together the first 10 ingredients (diced tomatoes through black pepper) in the slow cooker crock.
  2. Nestle chicken thighs into the mixture. Cover and cook 8 hours on LOW (or 4 hours on HIGH) . At the end of cooking, use tongs to transfer thighs to a plate and cover with foil.
  3. Add rice, parsley and mint to the tomato mixture. Stir well. Cover and let the mixture cook for 5-10 minutes, until the rice heats through. Alternatively, warmed rice can served on the side (as photographed).
  4. Divide between 4 shallow bowls, top each bowl with the cooked chicken, olives and feta.

Dairy Free Variation:
Omit feta.