Chicken with Olives and Tomatoes – Slow Cooker Delight

Place the thinly sliced onion and minced garlic at the bottom of the slow cooker.
Season the Chicken:

Sprinkle the chicken breasts with dried oregano, smoked paprika, salt, and pepper. Place them on top of the onion and garlic in the slow cooker.
Add the Flavors:

Pour the can of diced tomatoes, chicken broth, and red wine vinegar over the chicken breasts. Scatter both the green olives and Kalamata olives on top.
Cook Low and Slow:

Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chicken should be tender and easily shredded with a fork.
Shred and Serve:

Once cooked, shred the chicken using two forks, mixing it into the juices and olives. Serve the dish warm with rice, quinoa, or crusty bread.
Serving and Storage Tips: