Slow Cooker Slow Cooker Chicken, Olives & Capers

• Gluten free
• Paleo

• Meat

  • 2 lbs Chicken, cut

• Produce

  • 1 Handful Basil, fresh
  • 1/4 cup Cranberries, dried
  • 3 Garlic cloves
  • 1 1/2 tsp Oregano

• Condiments

  • 1 3.5 oz jar Capers, with juice
  • 1 5.75 oz jar Green olives, with juice
  • 2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Red wine vinegar

• Dairy

  • 1 tbsp Ghee

• Liquids

  • 1/2 cup Water

Found on fitslowcookerqueen.com

Description

Ingredients

• 2 lbs chicken (any cut, I used skin-on thighs & legs)
• 5.75 oz jar green olives, with juice
• 3.5 oz jar capers, with juice
• ½ cup water
• 2 tbsp red wine vinegar
• 2 tbsp honey (omit for whole30)
• 3 garlic cloves, minced
• ¼ cup dried cranberries
• 1½ tsp oregano
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbsp ghee
• Handful fresh basil

Directions

• If using skin-on chicken, I recommend this step: melt ghee in a large pan over medium high heat. Add skin-side down and brown a few minutes.
• In the bottom of slow cooker add water, honey, vinegar, salt, pepper, garlic, capers, cranberries & olives.
• Stir to mix well. Add chicken to the slow cooker and scoop some of the olive/caper liquid on top.
• Cook HIGH 2.5-3.5 or LOW 5-7 hours (until chicken is done).
• Toss basil on top before serving.