Ingredients

• 2-1/2 pounds chicken thighs, rinsed and dried
• 1/2 pound chorizo link sausage, chopped
• 2 onions, chopped
• 4 cloves garlic, chopped
• 1 tsp dried oregano
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp red pepper flakes (optional)
• 24 oz jar pasta sauce (I used Bertolli Vidalia Onion with Roasted Garlic)
• 14 oz can diced tomatoes
• 14 oz can artichoke hearts, drained and chopped (not the marinated kind)
• 4 oz can sliced black olives, drained

Directions

1. Place chicken in crock pot.

2. Top with onions, garlic, and sausage.

3. Add pasta sauce, tomatoes, oregano, salt, and pepper. (May use less sauce and tomatoes.) Cover and cook on low for 7-9 hours until chicken is thoroughly cooked.

4. Stir in artichoke hearts and olives and cook for 15 more minutes.

5. Serve over yellow rice.

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