Makes 6 servings
1 small lemon
1 3/4 cup kalamata olives
2 Tbsp. capers
1 (14.5 oz) can whole tomatoes
1 small onion
12 bone-in chicken thighs (about 3 lbs)
1/4 tsp. black pepper
1 Tbsp. olive oil
1. Grate rind and squeeze juice from lemon. Place rind in a small bowl; cover and refrigerate. Remove olive pits; cut olives in half. Drain capers. Coarsely chop onion. Drain and chop tomatoes. Combine juice, olives, capers, onion, and tomatoes in slow cooker.
2. Remove skin from chicken; sprinkle chicken with pepper. Heat skillet over medium-high heat. Add oil to pan; swirl to coat. Place half of chicken in pan. Cook 3 minutes on each side or until browned. Place chicken in slow cooker. Repeat procedure with remaining chicken. Cover and cook on low for 4 hours or until chicken is done.
3. Place cooked chicken thighs on plates. Stir reserved lemon rind into sauce remaining in slow cooker. Serve sauce over chicken. Optional: Chop rosemary and parsley; sprinkle over chicken.
Nutrition Analysis per serving (2 thighs & ½ cup sauce): 220 calories, 9g fat, 26.5g protein, 7g carbohydrate, 1.5g fiber, 387mg sodium