Ingredients:

• 4 small chicken legs and 4 thighs (about 2-1/2 pounds)
• 1/3 cup pitted green olives
• 1/2 cup broth (your choice)
• 2 tablespoons brown sugar or diet-safe sweetener of your choice
• 1-1/2 teaspoons dried oregano
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 6 garlic cloves, smashed
• 1 tablespoon capers
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 cup long-grain white rice

Instructions:

1. In a 5-6 quart slow cooker, combine broth, brown sugar, dried oregano, red wine vinegar, 1/4 teaspoon salt, and a grind of freshly ground black pepper. Whisk the mixture together until well combined.
2. Add smashed garlic cloves, capers, pitted green olives, and gently mix them into the liquid.
3. Nestle the chicken legs and thighs among the olives in the slow cooker.
4. Cover the slow cooker with the lid and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
5. Gently stir in the chopped fresh flat-leaf parsley to add a burst of flavor.
6. About 30 minutes before serving, prepare the long-grain white rice according to the package directions.
7. To serve, place a portion of the cooked rice onto individual plates. Arrange the tender chicken pieces and olives on top, and drizzle with the savory sauce from the slow cooker.

NOTE: you can alter this recipe to comply with other diets as well:

1. Paleo Diet: With the omission of rice and adjustments to ensure all ingredients align with Paleo principles, this recipe can fit into a Paleo diet.
2. Low-Sodium Diet: You have control over the amount of added salt in the recipe. Reducing the salt and using low-sodium options for ingredients can make this suitable for a low-sodium diet.