Chicken Thighs with Tomato Sauce and Olives
    Teresa Carlson

12          chicken thighs, boneless/skinless
1 t          kosher salt (two 1/2 tsps)
1/4  t       black pepper ((two 1/8 tsps)
1  t         olive oil
1 1/2  T   minced garlic
1/4  c       dry white wine
3  T        tomato paste
2-3  t      crushed red pepper
1  28 oz. can    diced tomatoes, drained
1/4  c     kalamata olives, pitted and sliced
2  T        parsley, fresh flat leaf, chopped

Sprinkle half of the salt and pepper over the thighs.  Heat oil over medium heat in a large skillet.  Add thighs to the pan and cook about two minutes on each side or until nicely browned.
Place browned thighs in an electric slow cooker.
    Add garlic to the skillet and saute for about 30 seconds. Add the wine and stir another 30 seconds to loosen any browned bits.
    Add wine mixture to the slow cooker. Also add tomato paste, red pepper, and tomatoes .
    Cover and cook on HIGH four hours.
      After 4 hours, add remaining salt and pepper, olives and parsley. (parlsey goes in last to maintain its flavor and color.)

     Serves about 6.

Teresa's Note:
    I only used 1 tsp of crushed red pepper because I was worried it might too hot for children. It was "good" but I will try 2 tsp. next time.

   Carl's Note:  We tried 2 and it was good.  I might like 3 but for Kay I'll keep it at 2.