Name: Slow-Cooker Mediterranean Chicken and Potatoes
Total time: 3 h
Ingredients: 1/4 cup extra-virgin olive oil; 4 garlic cloves , minced; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried; 2 oranges , plus 2 teaspoons grated orange zest; Salt and pepper; 1 pound red potatoes , unpeeled, cut into 1-inch pieces; 1 small fennel bulb , stalks discarded, bulb halved, cored, and sliced thin; 4 (12-ounce) split bone-in chicken breasts , skin removed, trimmed; 1/4 cup pitted kalamata olives , chopped; 2 tablespoons minced fresh parsley; 1 tablespoon red wine vinegar

Why This Recipe Works

We started this recipe by using the microwave to bloom an aromatic oil mixture, then letting it cool slightly before rubbing it directly onto bone-in chicken breasts (skin removed) for a big flavor boost. Microwaving the potatoes before placing them in the bottom of the slow cooker ensured that our vegetables would be fully tender when the chicken finished cooking. Once our chicken and potatoes were perfectly cooked, we whisked together a quick pantry-friendly dressing to accompany the finished dish, along with fresh garnishes to make for a simple and satisfying slow-cooker meal with a vibrant appeal.

Before You Begin

You will need an oval slow cooker for this recipe. Check the chicken's temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.

Instructions

Microwave 2 tablespoons oil, garlic, thyme, orange zest, ½ teaspoon salt, and ½ teaspoon pepper in bowl until fragrant, about 30 seconds; let cool slightly.

Toss potatoes and fennel with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover vegetables and microwave, stirring occasionally, until softened, 8 to 10 minutes; transfer to slow cooker. Rub chicken with oil mixture; arrange skinned side up in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.

Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ½-inch-thick pieces. Combine oranges, olives, parsley, vinegar, and remaining 1 tablespoon oil in bowl. Season with salt and pepper to taste. Transfer chicken to serving dish. Using slotted spoon, transfer vegetables to dish with chicken. Serve with orange relish.