Servings: 6-8 | Prep Time: ? minutes | Cooking Time: 4 hours

Ingredients:

• 3 lbs. bone-in chicken thighs, skin removed (can use boneless)
• 1 large onion, thinly sliced
• 1/4 cup red or white wine vinegar
• 1/4 cup chicken stock or white wine
• 1 small can tomato paste
• 3 Tablespoons brown sugar
• 3 Tablespoons olive oil
• 3 Tablespoons minced fresh garlic
• 1/4-1/2 cup chopped, pitted kalamata olives
• 5 large pitted dates, chopped
• 2 Tablespoons fresh oregano (or 1-2 teaspoons dried)
• Salt and pepper, to taste
• 2 zucchini cut into 1/2″ rounds
• 6 whole roma tomatoes
• Fresh parsley, for garnish

Directions:

1. Combine all ingredients except zucchini and roma tomatoes in a gallon Zip top plastic bag or large bowl covered with plastic wrap. Refrigerate 1 hour or more until ready to cook. (You can do this a day ahead if you like).
2. Spray slow cooker with canola or olive oil. Place the entire contents of the bag into the slow cooker. Arrange the chicken with a spoon or spatula so it is in an even layer. Place the Roma tomatoes evenly around. Place the lid on top.
3. Cook 3 hours on high. Add zucchini and cook for 1 more hour on high.
4. Sauce should be thickened and chicken should be falling off bone. Serve with french bread, couscous, rice or pasta.

Notes:

Recipe Origin: My iteration for slow cooker adapted from Design Mom, who adapted it from Big Girls/Small Kitchen.