Chicken Thighs with Olives and Tomato Sauce

Ingredients

• 1 teaspoon kosher salt, divided
• 12 chicken thighs (about 4 pounds), skinned
• ¼ teaspoon freshly ground black pepper, divided
• 1 teaspoon olive oil
• 1 ½ tablespoons minced garlic
• ¼ cup dry white wine
• 2 tablespoons chopped fresh flat-leaf parsley
• + 4 more ingredients
• • ¼ cup sliced pitted kalamata olives
  • 1 (28-ounce) can diced tomatoes, drained
  • 2 to 3 teaspoons crushed red pepper
  • 3 tablespoons tomato paste

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Ad...

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