SLOW COOKER GREEK CHICKEN THIGHS

Fall is the time of year when grilled meats and salads slowly get replaced by slow braised meals and soups. If you’re anything like me, as soon as the first chilly night hits, you’re dusting off your slow cooker and dreaming about comfort foods, even if the days are still 80 degrees or more.

Chicken thighs are perfect for the slow cooker. They’re rich and full of flavor, and when cooked slowly, they transform into a melt in your mouth protein that you can’t stop eating. This recipe is exactly that. The chicken is cooked in a mixture of broth, white wine, and lemon, and gets a big kick from mixed olives. It’s herby, citrusy, and briny, making it the perfect fall comfort food.

When choosing wine for this dish, you don’t need something expensive, but something you like to drink. I used an inexpensive Pinot Grigio, and then drank the rest with the meal, and it was perfect. Don’t use the cooking wine they sell in the condiment section of your supermarket; it’s salty flavor doesn’t really add anything to your dish.

For olives, I used a mixture of big, meaty green olives and kalamatas I got from my grocery store olive bar. If your market has one, this is where you want to get olives. Whatever you do, don’t get the pungent, sliced canned ones you typically see on pizzas or nachos.

Serve this with roasted potatoes and sautéed spinach for a restaurant quality meal that takes practically no effort. Add some crusty bread and the remainder of your wine, and it’s the perfect night in.