Chicken Thighs with Olives and Tomato Sauce

  • kaykaypee Posted: 03/08/09
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    I really liked this recipe. The chicken was very moist and very flavorful. I was suprised about how much juice ended up in the finished product. You really had to scoop out the tomatoes etc. with a slotted spoon. I served this over brown rice and green beans on the side.

  • thelinz5 Posted: 06/01/09
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    LOVED this recipe. I used the bone-in thighs and cooked on high 3 1/2 hours (I have a large crock pot and it was startinga to burn a bit). My family loves spice, so I used 2 1/2 t red pepper and it was perfect. Since I'm counting calories, I served mine over white rice and the family's over noodles with olive oil. I like the idea of maybe adding artichoke hearts next time, but it was really quite good just with the parsley and kalamatas. Kalamatas are so worth the splurge and they keep forever for other great Cooking Light recipes!

  • cpalma Posted: 10/18/09
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    Very easy recipe. I made a couple modification which was chipolte crushed red pepper instead of regular. I also added carrots and onions to make a full meal. I served over a parsnip puree I had made. I also used boneless thighs because I had them and cut the cooking time to 2 1/2 hrs. Delicious.

  • foodieforpeace Posted: 03/21/09
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    Easy recipe. Used skinless, bone in thighs and made a note not to crowd the pan for browning, make two batches instead. Will cook on low 8 hours next time. Added 6 oz. frozen artichoke quarters in the past hour. Served with garlic bread and haricot verts. I don't think I could pull this off for a weekday due to the stove top prep.

  • lollypaul Posted: 03/11/09
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    Really hearty and good on a cold night. It ended up being more like a brothy stew, and was good with crusty bread to sop up the broth. Replaced the kalamata olives with black olives and didn't add capers, trying to keep the sodium down. Only used 3 lbs. of chicken thighs, as I was using boneless ones.

  • Betsy101 Posted: 10/07/09
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    Made this dish for company on a cold snowy day and everyone loved it! It was really simple to put together but I would cut back on the crushed red peppers next time and add more olives at the end. I served it over orzo with sauteed mushrooms & onions and a salad. Will definitely make this again!

  • PenelopeRB Posted: 01/12/11
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    Delicious and easy. I halved it for our small family but I can see how well this would work for company. I kept it spicy with more than half the amount of crushed red pepper and I'd definitely tone that down for company. Served over couscous to sop up the tasty sauce. I did add the capers. Delicious melding of flavors. And thigh meat, which I normally don't enjoy. It was good.

  • flowerfroggirl Posted: 05/07/09
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    Yet again, I just CANNOT bring myself to shell out $4 for a jar of loves, so I used jumbo California olives. You couldn't really taste them. I'm sure if you used kalamata or oil cured olives, you would. So, the recipe calls for 2-3 teaspoons of crushed red pepper. Yeah, don't do that unless you like it really spicy. I used 1 teaspoon and it had enough heat for the both of us. I used fire roasted tomatoes. I just love those things. I browned the chicken when I was getting breakfast and lunch ready, added the tomatoes, paste, and garlic to the crock pot (yes, I forgot to saute the garlic) and the olives that chopped in the mini cuisi. Once the chicken was browned, I put it on top and then stirred it all together. It was really tasty and fairly easy to cook. Mose of the ingredients are basic pantry items, so you could whip this up easily. We served it over angel hair and had a Caesar salad to finish up the meal.

  • MaryEv Posted: 07/06/09
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    this is one of my "to to" receipes! it's perfect every time and i've not had one person not love it!

  • LyndaGayle Posted: 02/28/09
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    I made the recipe as written. I agree that the four hour cooking time makes it a challenge to prepare. I work at home, so I can throw stuff in the crockpot at 1 or 2 in the afternoon, but for my sister it's a weekend-only recipe. That said, it was a great hit with both my parents and my 4 year old. I served it with crusty french rolls, mashed potatoes, and salad -- and everyone had seconds. This is a very easy recipe that gives pretty fantastic results. Highly recommended.

  • trophymomha Posted: 05/16/09
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    Great recipe. My whole family loved it. I served it over egg noodles but I liked the suggestions of pasta and orzo. I prepared it exactly as directed but ommitted the crushed red pepper and added a little salt. Delicious! Definitely a keeper.

  • AnnaRos Posted: 02/23/09
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    The chicken was tender, falling-off-the-bone juicy. I served it over orzo, topped with a healthy sprinkle of low-fat feta cheese and chopped dill(instead of the recommended parsley) The olives and capers were a very nice touch.

  • katnunchuck Posted: 05/11/09
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    I made this recipe when my father in law came over, and he's still talking about it. I served it with whole wheat egg noodles and salad. It is a bit on the spicy side, but we like that. Our slow cooker always cooks things a little fast, so this only took about 3.5 hours and it was excellent. Kalamatas are a little pricy, but the flavor is unparalleled, and the rest of this dish is pretty affordable so splurge! I will definitely be making this again soon.

  • gbogs1 Posted: 02/23/11
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    very flavorful. i used chicken breasts, and they were great- so tender from the slow cooker. i served over gemelli pasta. everyone in the family liked it... that rarely seems to happen!

  • jmpletch Posted: 03/18/09
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    Pretty much followed the recipe except for a few things. I used boneless skinless thighs and extended the cooking time to 8 hours in my crock pot on the low temperature -- it was perfect. Also cut the amount of red pepper pepper back to 1 tsp and increased the olives to 1/2 cup. Served it over rice with brocolli. Easy and yummy!

  • kfrumkin Posted: 03/03/09
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    I thought this was great. I used skinless, boneless thighs. I cooked it on a weekend for 4 hours on high, but if you cook it on low I'm sure you could extend the time and throw it in before work.

  • Spudugan Posted: 03/01/09
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    This dish turned out amazingly delicious and tender--falling apart tender. Cooked in crockpot at high for about an hour and a half, then reduced heat to low for about 45 more minutes. Added capers along with the olives. Served with rice. It was super easy to make and would be great for dinner guests--don't have to babysit the meal at all and it's impressive both flavor-wise and presentation.

  • johannah3 Posted: 03/10/09
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    This was such great comfort food! We sauteed the garlic with onion and anchovies before adding the tomatoes, etc. The anchovies gave the dish great depth and a nutty taste. We also added capers and a mixture of green & kalamata olives. Finished the dish right at the end with a squeeze of lemon juice - a nice bright finish. Served it over whole wheat couscous. Just ate leftovers for dinner and it got even better overnight.

  • Mollysmom Posted: 03/08/09
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    Very good, easy recipe. I added capers, and the flavors really blended nicely. Served over rice. Will definitely be making it again!!

  • mthomas393 Posted: 02/28/09
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    We enjoyed this dish. When I first saw it, I was so excited to try a new slow cooker recipe. But, when I saw that it needed to be cooked for 4 hours on high, I was disappointed and really had to plan the time to cook it. I usually think of slow cooker recipes as all-day. Chicken was very tender and nicely flavored. Added fresh parmesan and a few whole kalamatas on top to serve. Served with sauteed spinach.

  • Teresa19 Posted: 02/27/09
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    This recipe was easy and delicious. I substituted black olives for the kalamata because my kids don't like kalamata and left out the capers. Otherwise I followed the recipe exactly. I served this with wide egg noodles and it was a big hit with my family. I will make this again.

  • FionaKap Posted: 03/28/09
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    I recently made this for the first time and really enjoyed it. Served it to some friends over rice as well as my kids (2 and 6) and they all liked it too. It's very simple but still has depth of flavor. What I learned: I used thighs with skin on and it added too much oil. I would take skin off at least half next time, if not all. (However, I would not use boneless as others have as I think cooking on the bone adds good flavor) Forgot to add olives, though it was still good, would probably add another layer of flavor which I will be sure to include next time. Served it with rice, spinach salad and crusty bread. Very hearty meal! Easy, filling meal for family or a crowd.

  • ahewisonsmith Posted: 03/20/09
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    Very easy to prepare and tasty. I cooked on high for 4 hours, but I'm sure 8 hours on low would be fine, making it easier for a work day. I served it over couscous with a green salad. I will make this again. I added capers at the end as well.

  • KarenNC Posted: 03/15/09
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    We really enjoyed this. Instead of using the crock pot, I cooked the chicken in an enamel-coated Dutch oven for 2 hours at 325 degrees. It was delicious. I froze the leftovers, thawed and reheated them, and the recipe was almost as good the second time around. Definitely a keeper.

  • tnellymri Posted: 03/22/09
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    I have made this dish twice, and both times it has been great and easy! Once on a week night so I cooked it on low for 8 hrs. The second time was on weekend so I did high for 4 hrs. Both ways had the chicken falling of the bone. Used the Kalamata, capers & parsley at the end over whole wheat pasta. The smell in the house while it cooks is wonderful and had my husband very excited for dinner tonight.

  • Scar12 Posted: 04/12/09
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    This is an amazing recipe. My husband says I HAVE to make it once a week. It is very easy and is packed with flavor. I did have to use less red peper flakes because my son doesn't care for spicy foods.

  • lfinney Posted: 07/15/09
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    Sure this would have been better if I had read the directions with my glasses on! Didn't drain the tomatoes, so had LOTS more sauce than anticipated...actually, DH loved it that way, so maybe it was meant to be. Used skinless, bone-in thighs as directed, added 1/2 lb sliced mushrooms near the end and added capers with olives and full 2 tsp of pepper flakes. Served over grilled polenta slices. Had planned to serve with a salad, but with all that sauce, no where to put it on the plate! Kind of a nice twist on caccatorie (sp?) and easy to do.

  • yumyumgirl Posted: 05/20/09
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    This was my initiation recipe using a slow cooker and it came out far better than expected. I used boneless, skinless thighs and was surprised at how tender the chicken came out. The only change I would make is to lessen the amount of crushed red pepper used - I will use about 1/3 of the amount next time as my dinner guests even said it was quite spicy. I served this with orzo and a spinach salad. Definitely a keeper!

  • munch9697 Posted: 08/18/09
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    LOVE THIS! Make it every other week. Do not skimp. Buy the olives the recipe calls for. It makes the dish!

  • deusacozinheira Posted: 10/02/09
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    Wow! I was skeptical since the recipe was so simple....chicken, tomatoes, garlic, and wine....but sometimes the simple things are most delicious and this is definitely the case with this dish. I will be making this many times in the future!! 100% agreed on using BONE-IN skinless thighs. Do not be tempted to add extra wine or oil in the beginning....the chicken will add plenty of moisture.

  • JadeNature Posted: 01/28/11
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    This was good, but not amazing. We enjoyed it but I probably won't make it again.

  • sacomurphys Posted: 12/29/09
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    this recipe sounded too easy to be very good...but it exceeded my expectations. like others, I used much less red pepper. I don't have a crock pot - so simmered in a le crueset dutch oven - the results were awesome! Great flavor- and used the kalamata olives even though they were more expensive--makes a HUGE difference. Will use with guests next time.

  • aplem81 Posted: 10/29/10
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    I invited my parents over for dinner and I wanted to cook them something new to try, but also something that wasn't too far out of their comfort zone. It turned out great! I read all the reviews and they were very helpful in making this dinner a success. I only used about 1 tsp of the crushed red pepper for fear of it being too spicy for my parents, but when i make it again i will probably try for a little more. I also took other suggestions of using capers which blend in nicely with all the flavors. I definitely agree that the calamata olives really give this dish flavor so be generous with how much you throw in. I served mine with orzo pasta, caesar salad, and some french bread. A great dinner was had by all! This is a great fall/winter weekend meal!

  • jmoses Posted: 02/25/10
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    So simple to make – everyone I make this for loves it. The red pepper (I didn’t use as much as it recommends – about half or less) and kalamata give this recipe so much flavor. I use petite diced tomatoes, and chicken stock instead of the wine and this comes out great. I always serve over brown rice and with corn. Anyone can make this – it’s super easy – perfect for a cold fall/winter day!

  • LeahBeah Posted: 10/26/10
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    So good on a cold fall night! Made this for my husband's family, and everyone loved it, from the 1 year old to the grandparents! Very hearty, and the olives make the dish. I served it over orzo and with a fruity green salad.

  • tburns99 Posted: 03/14/11
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    This is an amazing recipe!! Very rich and full of flavor. I have made this several times and the only thing I do differently is that I dredge the chicken in flour and brown it before adding it to the slow cooker. Simply amazing!!

  • Debrafromca Posted: 01/09/11
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    I made this last night and my family liked it alot. I didn't have any red pepper flakes, so just used some tobasco and it was fine. We don't like real spicy, though. Served it over rice. The sauce was very thin, but good. I would make this again.

  • Liszzy Posted: 02/04/11
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    My husband loved it so much and so did I. Very simple and cheap. I made some changes: seasoned the thighs with curry, smoked paprika, salt, pepper and cummin. Added onions and mushrooms too. Very delicious.

  • jmeleeS Posted: 05/06/11
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    One of my favorite "prep it & forget it" recipes. I usually make this on Sunday night and the leftovers work for another night during the week for a quick dinner. It warms up in the microwave exactly like it tasted the first night I made it (a key for those of us who usually don't care for leftovers). Don't forget the fresh parsley sprinkled on top; it really adds freshness to a dish with mostly pantry stocked items. If you want a little more flavor, use the Italian (low sodium) diced tomatoes for your stock, throw in a few more kalamata olives and I usually add slightly more than required white wine (whatever we have on hand / open) in this dish for more complexity. Solid dish all around; nothing truly fancy or upscale about this dish, but good flavors & a snap to prepare!

  • raesgamma1 Posted: 04/30/11
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    The first time I made this I didn't read the part about draining the tomatoes. I loved it! The next time I made it I did read those instructions and drained the tomatoes...it wasn't nearly as good so I'll be deleting that part of the recipe. I also used boneless, skinless chicken thighs and added more olives and the capers. I served it over spaghetti and it was delicious! It is definitely a recipe I'll make on a regular basis!

  • marchez Posted: 05/22/11
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    Really great recipe. I don't usually eat chicken thighs, but have made this with both breasts and thighs and it is far better with the thighs.

  • Jajooo Posted: 04/10/11
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    I liked this recipe, the chicken was very tender and it had a nice spice level (I used 2 tsps of crushed red pepper). It does need more olives though, and I shortened the cooking time since I think my slow cooker runs hot, it was done 1/2 hour early.

  • nanatara Posted: 09/19/11
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    Really great - both on the first night, as leftovers a day later, and as frozen leftovers (which my husband thawed, heated and had over baked potato). I only used 1.5 tsp red pepper and that was plenty for us. And I included a bit of the olive brine with the olives (and used a bit more olives than called for based on other reviews). The kalamata olives really added to the flavor - would not skip them or substitute! As noted by another reviewer, may try adding artichoke hearts next time. A keeper!

  • coquigretch Posted: 10/06/11
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    HOLY CRAP this is spicy!!! I had my boyfriend make it while I was at work but forgot to tell him to not use so much of the red pepper flakes. Other than that, it is delicious! I'm sad it came out so hot...will try it again with less of the red pepper.

  • dunwoodycooks Posted: 09/26/11
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    Super easy and delicious! Could use a bit more seasoning if serving alone. It's a great way to make chicken for use in other recipes and the tomato sauce it makes is good too.

  • Jessicalelaking Posted: 11/14/11
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    I made this last night for dinner and i was very impressed by this dish! The flavor was amazing and a nice change of pace to what i usually cook. The only thing i noticed was after 4 hours on high my chicken was so tender it fell apart and when i say apart i mean it looked like i shredded it. so maybe next time i wont leave it in there for the full time. But overall amazing taste and i will be adding this to my recipe book for sure!!

  • DonnaLind Posted: 12/05/11
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    Thank you myrecipes. I have been searching everywhere for this recipe. I have made it several times in the past and it is a sure-fire hit with my friends and family. Try it over couscous.

  • VirginiaLaurie Posted: 02/16/12
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    More kalamatas, less hot pepper! I made this just as written, with red wine instead of white. Very tasty! Served over orzo. Don't skimp on the good olives!

  • rkintz Posted: 01/20/12
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    Made this recipe last night with a couple of tweaks and it was great! Didn't have chopped tomatoes on hand so used crushed which is more like sauce. Also added one pureed anchovy to the sauce. I didn't have 4 hours to wait using a slow cooker so I just put everything in a heavy baking dish and baked in the oven at 350 for 1.5 hours. The tomato sauce caramelized and reduced so well and the final product was delicious! Definitely use the capers and don't be afraid to double or triple the garlic and increase the olives. :) OH, and since my husband and I are on a low carb diet, I served it over mashed cauliflower - perfect!

  • jbrough1984 Posted: 03/08/12
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    It ended up cooking for an extra 45 minutes because I was late getting home. When I went to pull the chicken out, it literally fell apart. Since I was serving it with pasta anyways, I mixed it up really well to shred the chicken & served it as a chicken spaghetti type. Not what I was expecting but still turned out pretty good. Only change, I left out the olives.

  • Mander684 Posted: 02/09/12
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    Very delish! Everything tasted awesome together. The kalamata olives blended great with the sauce and the tomatoes and the chicken. Just perfect. So glad I found this recipe :) Will definitely cook this again and keep the recipe in my treasured recipe collection booklet :) I ate it with steamed broccoli's and white rice :) DELISH!

  • jstowe Posted: 04/23/12
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    Good solid dish, but I would not serve for a special occasion.

  • pdxcook Posted: 10/15/12
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    Excellent slow cooker recipe. Added a few more vegetables in with the sauteed garlic, chopped onion, celery and a few quartered mushrooms were what I had on hand. Reduced the pepper flakes to 1 tsp since so many reviewers mentioned it was too spicy and also cooked on low for 7 hours or so. Very tasty.

  • Cookingnskiing Posted: 04/08/12
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    Great light recipe. On the tip of other reviewers, I added chipotle powder and capers. Cooked in the crock pot for 5.5 hours on low. I had two packages of thighs from Costco, which a pretty big so I doubled the recipe. Served with Yellow Rice. Wonderful dish, one I will definitely make again.

  • Shelly1984 Posted: 05/03/13
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    Great recipe! I added mushrooms and substituted regular black olives as that was what I had in my pantry. I will say that it was quite spicy, though. I'll make it again and cut the crushed red pepper back to 1-1 1/2 tsps

  • KerriAnne2 Posted: 03/11/13
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    I like to cook this as directed for the 4 hours (or on low overnight for 8 hours). I then refrigerate it all day or overnight (pending upon when I cooked it), skim off some of the fat, then reheat, finish the directions and add in artichoke hearts. I serve with grilled zucchini and its great.

  • Roger95207 Posted: 01/31/14
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    Totally tasty and fun to make!!! Went crazy and sauteed white and red onions with mushrooms in coconut oil, garlic powder, black pepper, chili powder, and white wine (lots). I like it spicy but honey does not so no crushed red peppers. Added capers and black olives with some yellow and zucchini squash that weren't going to last much longer in fridge. Those went in for the last hour only. I will probably freeze some for down the road when that busy day comes around. Also got liberal with the white wine and let it cook. Plenty of sauce. ;) Also skipped salt.

  • jebavonct48 Posted: 10/07/13
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    I've made this several times and it is excellent! Rich taste and very easy. I have done this both in the slow cooker and on the stove top, and it works well both ways.

  • ChereF Posted: 07/28/13
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    Super simple and tasty recipe. Loved the red pepper flakes and kalamata olives. Added in extras from the fridge: mushrooms, zucchini, etc. with a little browning in pan and didn't drain fire roasted tomatoes - plenty of sauce.

  • gocougs1995 Posted: 12/22/13
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    This is a go-to slow cooker recipe for me. Great as outlined in recipe, but sometimes also chopped onions (sautéd in with garlic and added at front end). Typically serve over egg noodles and with sautéd green beans or roasted brussel sprouts.

  • noreenhenderson Posted: 07/15/13
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    Made recipe exactly as written and was excellent. When my kids make a point to tell me it was good, I know it's a winner!

  • kents1girl Posted: 04/02/14
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    I just put this into the crock pot - not difficult to put together. Smells amazing!!! Will serve with french bread, steamed zucchini and a salad. I am going to add artichokes with the olives and probably put it over pasta. I bought the olives from the olive bar at the grocery so not as pricey. I like the notes from others and have reduced the red pepper as my grandchildren are eating with us tonight and don't care for the spicy aspect. Will update my post after dinner :)

  • svejkat1 Posted: 01/26/14
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    I shook my thighs in flour, salt and pepper and browned well. Sauted onions and 3 clove of smashed garlic and fresh mushrooms then added tomato paste to bloom the paste- added chicken, and the rest of the ingredients.I cooked on top of the stove. I went easy on crushed peppers due to personal taste. There was not much flavor so I had to add much more seasoning Italian seasoning, oregano, marjoram and 1/2 cup of crushed tomatoes with chipotle and a splash of soy sauce. It is better if it sits overnight

  • AliciaVS Posted: 09/22/14
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    I made this for a potluck. Delicious! I added the tomato paste in the pan with the wine instead of directly on the crockpot and I added capers. I set to crockpot on low instead of high, and cooked for 6 hours. The sauce was so rich and lovely. I will definitely make this again.

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