Crockpot Portuguese Chicken



1/2 lb. chorizo sausage, chopped
2 onions, chopped
4 cloves garlic, chopped
2-1/2 lbs. boneless, skinless chicken thighs
2 (14 oz) cans diced tomatoes with roasted garlic
1 tsp. dried oregano leaves
1/4 tsp. pepper
6 oz. can tomato paste
14 oz. can artichoke hearts, drained and chopped
4 oz. can sliced black olives, drained

1. Combine all ingredients except artichokes and olives in 4 quart crockpot; mix well. Cover and cook on LOW for 7-9 hours until chicken is thoroughly cooked. Stir in artichoke hearts and olives and cook on LOW for 10-15 minutes longer.

4 servings

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