Slow Cooker Chicken with Olives and Sun-Dried Tomatoes Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. If the sun-dried tomatoes are whole, chop them into bite-sized pieces. Check that the slow cooker insert is clean and properly seated in the base.

It is recommended to pull the chicken from the refrigerator about 20 minutes before cooking to take the chill off, though it should not sit out for more than 30 minutes. Ensure the countertop is clear and that all utensils are within reach for a seamless assembly process.

Instructions

Preparation and assembly

1. 1Assemble the base
   Place the raw chicken thighs into the bottom of the slow cooker insert, ensuring they are arranged in a single layer for even cooking.
   Look for Chicken is arranged on the bottom of the slow cooker.
   Tip Pat the chicken dry with paper towels before placing it in the slow cooker to improve searing and flavor.

At this stage, the chicken is neatly layered at the bottom of the insert, and the remaining ingredients are distributed evenly on top. The slow cooker is ready to be covered and activated. Check that the lid is securely in place to maintain the necessary environment for the slow cooking process to begin effectively.

Slow cooking cycle

2. 2Add aromatics and sauce
   Scatter the green olives and sun-dried tomatoes over the chicken. Sprinkle the dried oregano evenly over the top, then pour the crushed tomatoes over all the ingredients.
   Look for All ingredients are added and the tomatoes cover the chicken.
   Tip Ensure the tomatoes are evenly distributed to create a consistent sauce base.

During the cooking phase, the kitchen will begin to fill with the savory aroma of oregano and tomatoes. The liquid from the crushed tomatoes will begin to bubble and combine with the juices released by the chicken. The chicken will become increasingly tender as the long, low-heat cycle works to soften the muscle fibers.

Final resting and serving

3. 3Cook and finish
   Cover the slow cooker and cook on low for 4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C). Remove the lid, allow the dish to rest for 5 minutes, then serve.
   Look for Chicken is fork-tender and sauce is thickened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature at the thickest part of the chicken using a digital meat thermometer.

Once the cooking time is complete, the sauce should be glossy and slightly thickened, and the chicken should be tender. After the required 5-minute rest, the dish is ready to be plated.

Ensure the sauce is spooned generously over each serving of chicken to maximize the impact of the concentrated tomato and olive flavors.

Common mistakes

A common mistake is overcrowding the slow cooker or using an excessively large appliance for the amount of ingredients, which can lead to uneven cooking or dried-out edges. Another frequent error is failing to fully incorporate the crushed tomatoes, which can result in pockets of unseasoned meat.

Always ensure the chicken is placed in a single layer to allow for even heat distribution. Avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, significantly increasing the total cook time.

How to tell it’s done

The chicken is fully cooked when it is tender and easily pierced with a fork. Using a reliable meat thermometer is the most accurate way to verify doneness; insert the probe into the thickest part of the thigh, ensuring it does not touch the bone, if present.

The internal temperature must reach at least 165°F (74°C). Once reached, allow the meat to rest for 5 minutes, which helps the juices redistribute throughout the meat, ensuring a moist and flavorful result.

• Poultry: 165°F (74°C) in the thickest part