Slow Cooker Mediterranean Chicken

I'm always looking for quick recipes that make a delicious dish that doesn't look quick. This slow cooker dish is definitely that. I saw it at Creme de la Crumb and just made it for the first time. It's flavorful and pretty.

I cut some of the red peppers into hearts, although they didn't look as much like hearts after they cooked. I served it with vegetables and a rice and couscous side. 

Slow Cooker Mediterranean Chicken

4 medium-large boneless skinless chicken breasts 
Salt and pepper to taste
3-4 t. Italian seasoning
Juice of 1 medium lemon (about 2 T.)

1 medium onion, chopped
1 c. Kalamata olives
1 c. roughly chopped roasted red peppers

2 T. capers
Fresh thyme, oregano, or basil for garnish, optional
 
Season chicken with salt, pepper, and Italian seasoning to taste. Cook in a large skillet over medium-high heat 1-2 minutes on each side just until browned. Transfer to greased slow cooker.

Add onions, olives, red peppers, and 1 tablespoon capers to slow cooker around chicken, not on top. Whisk together remaining Italian seasoning, lemon juice, and garlic. Pour over chicken.

Cover and cook on low for 4 hours or on high for 2 hours. Add remaining capers and cover. Cook for 15 more minutes. Garnish with fresh herbs if using and serve.