4-6 boneless, skinless chicken thighs
1 pint grape tomatoes
1 tablespoon dried oregano (2 tablespoons fresh, finely diced)
1/2 teaspoon dried red chili flakes
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup pitted kalamata olives (no juice)
4 ounces fresh mozzarella cheese, sliced (to add at the very end; not pictured)
cooked pasta for serving (I used angel hair)
Use a 4-quart slow cooker for best results. Plop the chicken into the bottom of your slow cooker and add all of the other ingredients, except for the cheese. Cover, and cook on low for 5 to 6 hours or on high for about 4 hours. Before serving, top with sliced fresh mozzarella cheese, and cook on high for about 15 minutes, or until the cheese has melted.
The pasta needed butter. Or olive oil, or something. The original recipe called for cherry tomatoes, but grape tomatoes were on sale, so there you go. I liked the combo of tomatoes and olives; that was a fun taste combo. The chicken was tender and juicy, too. It was missing something though... not sure what, but something.