Chicken Thighs with Olives and Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 28 ounce canned tomatoes diced drained canned
• 4 pounds chicken thighs 
• 2 teaspoons pepper red crushed
• 0.3 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley fresh chopped
• 1.5 tablespoons garlic minced
• 0.3 cup kalamata olives pitted sliced
• 1 teaspoon kosher salt divided
• 1 teaspoon olive oil 
• 3 tablespoons tomato paste 

Equipment

• frying pan
• slow cooker

Directions

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken to pan; cook 2 minutes on each side or until browned.
4. Place chicken in an electric slow cooker.
5. Add garlic to pan, and saut 30 seconds, stirring constantly.
6. Add wine, scraping pan to loosen browned bits; cook 30 seconds.
7. Place wine mixture in cooker.
8. Add tomato paste, crushed red pepper, and tomatoes to cooker. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.