Let’s walk through this incredibly simple “dump-and-go” method:

1. Season Chicken in Slow Cooker:

• Place the boneless, skinless chicken breasts in the bottom of the slow cooker insert.
• Sprinkle the chicken evenly with salt, pepper, dried oregano, dried basil, and optional red pepper flakes.

2. Add Remaining Ingredients:

• Add the undrained diced tomatoes, pitted and halved Kalamata olives, sliced red onion, and minced garlic on top of and around the seasoned chicken.

3. Stir Gently (Optional but Recommended):

• Gently stir the ingredients together just enough to distribute the tomatoes, olives, onion, and garlic somewhat evenly around the chicken.

4. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 6-7 hours OR on the HIGH heat setting for 3-4 hours. The chicken should be cooked through (internal temperature 165°F/74°C) and very tender.

5. Garnish and Serve:

• Once cooked, carefully remove the chicken breasts and place them on serving plates over cooked couscous or quinoa.
• Spoon the flavorful mixture of tomatoes, olives, onions, and juices from the slow cooker over the chicken.
• Garnish generously with fresh chopped parsley just before serving. Serve hot.

A taste of the Mediterranean with almost no effort!