Slow Cooked Chicken Thighs with Kalamata Olives

Slow Cooked Chicken Thighs with Kalamata Olives

Serves: 6

Ingredients
1lb boneless and skinless chicken thighs (about 8 to a pound depending on size)
1- 6 ounce container  of pitted kalmatta olive (chopped or whole your preference)
4 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
pinch of crushed hot pepper flakes (optional)
4 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes

Directions:
Heat olive oil in slow cooker. When hot add chicken thighs and brown on both sides 3 to 5 minutes. Depending on how much chicken you use you may have to brown in batches. When all browned put aside in separate dish. Add garlic, salt, pepper and olives and sauté for about 3 minutes.  Add chicken and crushed tomatoes and cook on high for 4 hours stirring occasionally. If you find that the sauce is too thick you can add a little water and continue stirring.