Sun Dried Tomato and Black Olive Slow Cooker Chicken


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This recipe has a kind of mediterranean feel to it.  I love my slow cooker because it makes clean eating so simple, especially with a busy lifestyle. This recipe involves no pre-cooking, so you literally throw everything into the slow cooker and leave it to work it’s magic!


  • 3-4 chicken breasts
  • 3 sprigs of fresh rosemary (stems removed)
  • 1 jar of sundried tomatoes (around 145g drained weight)
  • 1 red onion
  • 1/4 cup (approx. 60ml) extra virgin olive oil
  • Juice of 1 lemon
  • 4 garlic cloves (crushed)
  • Salt and pepper
  • 1 jar of black olives (drained
  • 1 red pepper

Place the drained sun dried tomatoes and the rosemary in the bottom of the slow cooker

Place the chicken breasts on top

Slice the onion and red pepper and place on top of the chicken

Drain the olives and add to the slow cooker

In a bowl, mix together the crushed garlic, lemon juice, olive oil, and a pinch of salt and pepper

Pour the mixture over the ingredients in the slow cooker

Set the slow cooker on ‘Low’ and allow 5-6 hours for the chicken to cook through

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