Basil Chicken With Feta (Slow Cooker) - cooking recipe

Ingredients

2 lbs chicken thighs (I used drumsticks and thighs)
1 (14 1/2 ounce) can fire-roasted diced tomatoes
1 cups cooked chickpeas or (14 1/2 ounce) can chickpeas
1/2 cup pitted green olives
1/4 cup fresh basil leaf, tightly packed
4 -8 ounces feta cheese, crumbled
cooked rice or couscous

Preparation

I use skin-on, bone-in chicken. I browned the chicken and froze it, and put it in a 4 quart slow cooker frozen. Stephanie used skinless boneless and just put it in the slow cooker.
Add the entire can of tomatoes, the chickpeas (rinse and drain if using canned - I cook from dried), green olives, basil leaves, and feta cheese. (I found 4 ounces to be enough, she used 8 ounces).
Cover and cook on low for 6 to 7 hours. Mine was done without falling apart at 7 hours and I would test at 5 hours if using not-frozen chicken. Serve chicken and the copious juices over rice or couscous.