What's For Dinner: Slow Cooker Tomato Feta Chicken

On Monday I discussed how that day's recipe inspiration came from a saltine cracker box. More often, however, my inspiration comes from typing a few key ingredients into the Google search bar and scanning through the links that result. I knew that I wanted to make something in the slow cooker, and the ingredients I had in mind were chicken thighs, tomato, mozzarella, and basil. However, my eye was immediately caught by a recipe for basil feta chicken. It met nearly all my requirements, aside from the different cheese. A quick trip to the grocery store, and with feta in hand, I put together the slow cooker recipe (along with several additions/changes of my own). This slow cooker meal is super-simple to make, and the resulting tomato feta chicken is divine.

Tomato Feta Chicken (printer-friendly version)
makes 4-6 servings

1 1/2 pounds boneless, skinless organic chicken thighs
1 (14.5-ounce) can organic fire-roasted tomatoes
1 (14.5-ounce) can garbanzo beans, drained and rinsed
~1 cup (3.8-ounce can) sliced black olives
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon ground sumac
2 cloves garlic, minced
4 ounces crumbled organic feta cheese (reserve a little bit for garnish)
fresh basil leaves, for garnish

1. Add the chicken thighs to the bottom of a 4-quart slow cooker bowl.
2. Top the chicken with the fire-roasted tomatoes, garbanzo beans, olives, oregano, black pepper, ground sumac, and garlic. Sprinkle with crumbled feta cheese.
3. Cook on low for 6-7 hours.
4. Once cooked, use two forks to shred the chicken.
5. Serve over rice or other grain. Top with fresh basil leaves and additional crumbled feta cheese.

 (adapted from this recipe)