Slow-cooked Mediterranean Chicken

Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.

Heat a large skillet over medium-high heat and sear the chicken breasts for 3-4 minutes per side until golden brown, working in batches if necessary. Transfer to a slow cooker.

In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.

Pour the brandy into the skillet and scrape up any browned bits from the bottom, simmering for 1-2 minutes to reduce slightly.

Transfer the onion and garlic mixture to the slow cooker with the chicken, then add the large can of tomato sauce and the small can of tomato purée, stirring to combine.

Add the sliced mushrooms, sliced jalapeño-stuffed olives, fresh lemon juice, and fresh oregano to the slow cooker and stir well.

Cover the slow cooker and cook on low for 2 hours, or until the chicken is cooked through and tender and the sauce has thickened slightly.

Serve the chicken and sauce over the cooked brown rice, spooning the sauce generously over each portion.