Cook for 8 hours on LOW or 4 hours on HIGH
Dairy Free Variation:
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
Stir together the first 10 ingredients (diced tomatoes through black pepper) in the slow cooker crock.
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.
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).
Divide between 4 shallow bowls, top each bowl with the cooked chicken, olives and feta.