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This looks good to me. I think I will brown the thighs and toss everyting into the crockpot….


2 pounds boneless, skinless chicken thighs (about 8 thighs)
Salt and freshly ground black pepper, to taste
2 teaspoons olive oil
1 can (14 ½ ounces) diced fire-roasted tomatoes, with juice
1/4 cup orange juice
5 teaspoons minced garlic
4 teaspoons capers, rinsed

Season the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side.

Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.

Uncover the pan and continue cooking, turning the thighs once, until the chicken no longer is pink in the middle and the sauce has thickened, about 10 minutes. Makes 4 servings.

PER SERVING: Calories 265 Fat 14 g (3 g sat) Cholesterol 99mg Sodium 620 mg Fiber 1 g Carbohydrates 6 g Protein 28 g


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