Slow-Cooker Chicken, Tomato and Olive Stew Recipe is Tasty, Cozy Comfort
Set it and forget it with this delicious dish that cooks up to flavorful perfection
On a chilly night, a warm bowl of stew is the kind of dinner I crave. Meat and veggies in a warm, flavorful sauce is the ultimate comfort food. And when it cooks in the slow cooker and I can come home to a house that smells divine and dinner that’s already done, it makes my day! I’m always on the lookout for new stew recipes, and that was the inspiration behind this yummy chicken, tomato and olive stew recipe. Meaty chicken pieces braise to falling-off-the-bone perfection with onions and Kalamata olives in a rich tomato sauce. The flavors mingle together to create a dish that’s zesty, tangy and slightly smoky. Dish up a big bowl and enjoy the deliciousness!
Watch our video to see for yourself how simple this dish is to make. Then give it a try. And if you don’t have a slow cooker, no worries! You can make this dish just as easily in a skillet. See our instructions below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 lbs. chicken pieces, breast pieces halved
- ¾ tsp. salt
- ½ tsp. pepper
- ½ cup all-purpose flour
- 2 Tbs. olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, halved
- 1 (8 oz.) can tomato sauce
- 2 Tbs. tomato paste
- 1 tsp. fennel seeds, crushed
- ⅓ cup drained pitted Kalamata olives
- 1 Tbs. chopped fresh parsley
Instructions
PrintRub chicken with salt and pepper; toss in flour until coated. In 12" nonstick skillet, heat oil over medium-high heat. In 2 batches, add chicken; cook, flipping, until browned on all sides.
Place onion and garlic in bottom of 6-qt. slow cooker. Stir together tomato sauce, paste and fennel seeds; pour over onion. Top with chicken. Cover; cook on low until chicken is no longer pink near bones, 3–31⁄2 hrs., adding olives during last 15 min. of cooking time. Transfer chicken to serving platter. Skim and discard fat from sauce in slow cooker; spoon sauce over chicken. Sprinkle with parsley.
No slow cooker? Season and cook chicken as directed in step 1; transfer to plate. Add onion and garlic to same skillet. Cook over medium heat until starting to soften, 5 min. Stir in tomato sauce, paste and fennel seeds. Return chicken to skillet. Cover; cook until chicken is no longer pink near bones, about 30 min. Stir in olives; cook until heated through.
Nutrition
- Calories: 445
- Fat: 26 gram
- Saturated Fat: 6 gram
- Protein: 41 gram
- Carbohydrate: 10 gram
- Fiber: 2 gram
- Cholesterol: 127 mg
- Sugar: 3 gram
- Sodium: 698 mg
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