Ingredients
4chicken thighs
1tspgarlic salt
½tspblack pepper
pita bread
rice
kalamata olives,sliced
tomatoes,diced finely
parsley,diced finely
garlic paste
pickled giardiniera
Preparation
Put the chicken thighs in the slow cooker in a single layer side up. Sprinkle with garlic salt and black pepper.
Cook on Low for 8 hours or High for 5 hours. Do not add water.
Take a piece of pita bread, and put it onto the stovetop on medium-high. Let the flame crisp up the bread and add a bit of color to it for about 15 seconds.
Put a layer of rice, then pull the chicken apart into small pieces and layer it on top. Put on a liberal amount of garlic paste, then add some tomatoes and kalamata olives.
Sprinkle with parsley and chopped up pickled giardiniera, serve, and enjoy!
