Ingredients

• 2 pounds chicken thighs (mine were boneless, skinless)
• 1 (14.5-ounce) can fire roasted tomatoes
• 1 (14.5-ounce) can garbanzo beans, drained and rinsed
• 1/2 cup pitted green olives
• 1/4 cup tightly packed basil leaves
• 8 ounces crumbled feta cheese

Directions

1. Use a 4-quart slow cooker. Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garbanzo beans.

2. Sprinkle on green olives, add the basil leaves(I left my leaves whole) and crumble on the feta cheese.

3. Cover, and cook on low for 6-7 hours, or on high for about 3 hours.

4. If you’d like to use frozen chicken, increase the time about 45 minutes or so.

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