Italian Sun-Dried Tomato Chicken

Prep Time: 15 min.
Cook Time - LOW 7 - 8 hours

Ingredients:

1 package sun dried tomatoes (not oil packed) cut into julienne strips (about 1 cup)
8-10 chicken thighs (skinless) You can use 4-5 chicken breast halves... however they tend to get very dry
1 tablespoon dried basil leaves
1 package sliced fresh mushrooms (about 3 cups)
1 can (2.25 ozs) sliced ripe olives, rinsed and drained

(I will usually add more tomatoes, mushrooms, olives than the recipe calls for)

1. Place all ingredients in the slow cooker
2. Cover and cook on LOW heat setting for approximately 7-8 hours or until juice of chicken is no longer pink.

Makes approximately 5-6 servings

Nutritional info: (if using breast halves)
1 serving - Calories 225 (calories from fat 55); fat 6g (saturated 1g); cholesterol 75mg; Sodium 650mg, Carbs 16g (dietary fiber 4g) Protein 31g

NOTES:
I love dishes that don't require much prep and this is definitely one of them. You can use kitchen shears to quickly cut the sun dried tomatoes into julienne strips. I usually serve this with rice and a salad.