• 8 boneless, skinless chicken thighs (or use chicken breasts)
• Olive oil
• Salt & Pepper
• 1 12 oz jar roasted red peppers, drain & dice
• 1 cup kalamata olives, pitted
• 1 medium red onion, diced 1″ size
• 5-6 garlic cloves, minced
• 6 T red wine vinegar
• 1 T honey
• 1.5 – 2 t dried oregano
• 1.5 – 2 t dried thyme
• optional: feta cheese
• optional: fresh herbs
In a large skillet, brown chicken breasts or thighs in a bit of olive oil that you sprinkled with salt and pepper. 2-3 minutes each side should do it.
Place chicken into a crockpot that you sprayed with cooking spray. Place the chicken in a single layer. Now add your peppers, onion and olives. Add them around, not on top of the chicken.
Make the marinade: Mix together red wine vinegar, honey, fresh garlic and dried herbs. Whisk together and pour over the top of the chicken and veggies.
Place the lid on top of the crockpot and cook on low for 4-5 hours or high heat for approximately 2 hours.
I served my chicken over brown rice and added crumbled feta cheese over the top. You could also freshen it up a bit by adding fresh herbs over top such as parsley, basil, thyme etc.