You don't have to manhandle your chicken as much as I do, then you could serve it in actual pieces. I tend to churn it around with a fork to fish out the bones, and that makes the meat fall apart.
I use whatever olives the sweetie man sees fit to bring home from the store. If they're pitted, I go to town and use the whole jar. If I have to pit them, I lose patience and only half the jar goes in. Both ways are good. This time I got pimento-stuffed, you know what would be really good? Those garlic-stuffed ones.
4-5 chicken thighs
1 large or 2 medium onions
1 large or 2 medium tomatoes
1 jar of olives
1 lemon
Take the skin off the chicken thighs.
Dice the onions and tomatoes, and slice the olives. Put two pieces of chicken in the cooker, lightly salt them, and layer over half the onions and olives. Then put in the rest of the chicken, onions, and olives. Top it all with the tomatoes. I just felt like I wanted to get those onions and olives in with the chicken, and let the juices from the tomatoes seep down over everything. You can also throw in a couple of bay leaves.
Set the slow cooker on low, and then go away for six to eight hours. Towards the end slice the lemon, squeeze the slices over the chicken, and throw the slices in there. I wasn't sure if the lemon flavor would be very bright after eight hours of slow cooking, this way it is.
Serve with steamed vegetables.
Slow Lemon and Olive Chicken Quinoa
I think because of the tomato, this slow chicken comes out on the liquidy side. A thing you can do is, pour off the liquid into a measuring cup and add enough water to make two cups. Put the liquid in a saucepan with a cup of quinoa, bring to a boil and then simmer for fifteen minutes. Then stir the cooked quinoa back into the chicken.
