This versatile, light chicken dish makes for a great lunch or dinner. It is excellent served with riced cauliflower or zucchini noodles.
SLOW COOKER SIZE: MEDIUM
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs
1 red bell pepper, cored, seeded, and cut into thin strips
½ medium onion, thinly sliced
1 teaspoon dried minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8-ounce) jar marinated quartered artichoke hearts, drained
⅔ cup pitted kalamata olives
⅔ cup chicken broth
3 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1½ tablespoons arrowroot powder
½ cup crumbled feta cheese
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2.Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes.
3.Place the red pepper and onion in the slow cooker. Place the browned chicken thighs on top, then sprinkle with the garlic, salt, and pepper. Place the artichoke hearts and olives around the chicken.
4.In a small bowl, combine the broth, vinegar, lemon juice, oregano, and thyme. Pour the broth mixture over the chicken. Cover and cook on Low for 4 to 6 hours.
5.Remove the chicken pieces from the slow cooker and place on a platter with sides. Cover to keep warm. Remove about ½ cup liquid from the slow cooker and whisk in the arrowroot. Return the arrowroot mixture to the slow cooker and whisk. Cover and cook on High for about 10 to 15 minutes to thicken. Spoon the sauce over the chicken. Sprinkle with the feta and serve.
PER SERVING: 492 CALORIES ★ FAT 39 G (71%) ★ NET CARBS 7 G (6%) ★ PROTEIN 27 G (22%)
