Chicken Breasts with Olives and Tomatoes

2 pounds chicken breasts, boneless and skinless
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
2 tablespoons minced garlic
2 tablespoons onion, grated
1/4 cup dry white wine
5 tablespoons tomato paste, divided 
1 tablespoon Italian seasoning
3 teaspoons crushed red pepper flakes
2 (14.5-ounce) can diced tomatoes, drained
1/4 cup sliced pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley

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 and onion to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. 

Place wine mixture in cooker. Add 3 tablespoons tomato paste, crushed red pepper, Italian seasoning and tomatoes to cooker. 

Cover and cook on HIGH 3-4 hours. Stir chicken until it becomes shredded.  Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, 2 tablespoons of tomato paste and parsley.  

Remove from crock pot and serve over rice.

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