Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, chopped (approximately 1 cup/150g)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1 red bell pepper, chopped (approximately 1 cup/150g)
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 (15 oz / 425g) can chickpeas, drained and rinsed
  • ½ cup (75g) Kalamata olives, pitted and halved
  • ½ cup (70g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1 tablespoon (8g) dried oregano
  • 1 teaspoon (5g) dried basil
  • ½ teaspoon (2.5g) red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) low-sodium chicken broth
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tablespoons lemon juice
  • Crumbled feta cheese (optional, for serving)

Instructions:

  1. Cut chicken thighs into 1-inch pieces.
  2. In a large skillet, heat olive oil over medium-high heat. Brown the chicken in batches, seasoning with salt and pepper.
  3. Transfer the browned chicken to the slow cooker.
  4. Add the onion, garlic, red bell pepper, crushed tomatoes, chickpeas, olives, sun-dried tomatoes, oregano, basil, red pepper flakes, salt, pepper, and chicken broth to the slow cooker.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
  6. Stir in the fresh parsley and lemon juice.
  7. Serve hot, garnished with crumbled feta cheese (if desired).