Slow-Cooker Chicken Thighs

Serve over cooked wide egg noodles with broccoli, or serve with potatoes and vegetables.

• 2 796 mL (28 oz) cans diced tomatoes
• 1 cup pitted kalamata olives
• 3 Tbsp bottled chopped garlic OR 8 garlic cloves, minced
• 1/4 cup drained capers (optional, I don't like them)
• 1-2 tsp hot red chili flakes
• 24 skinless bone-in chicken thighs

1. Pour tomatoes into bowl of slow cooker, add garlic and olives.
2. Stir in tomatoes, capers, and chilli flakes.
3. Submerge chicken pieces in the sauce.
4. Cover and cook on high setting 4-5 hours or low setting 8 hours.
5. Remove cooked chicken to a bowl.
6. Transfer cooking liquid into a large wide saucepan.
7. Bring to a boil over high heat.
8. Reduce heat to medium.
9. Boil gently, uncovered and stirring often, until sauce thickens, 20-30 minutes.
10. Stir in chicken. 
11. To freeze for later: De-bone cooled cooked chicken, discard bones, seal meat with sauce in plastic bag and freeze up to 3 months.