Slow Cooker Pheasant with Mushrooms and Olives

This slow cooker pheasant recipe combines tender pheasant meat with savory mushrooms and briny olives. The slow cooker does all the work, infusing the flavors into the meat as it cooks low and slow. The result is a delicious and flavorful dish that can be served over rice or with a side of roasted vegetables. It's the perfect comfort food for a cozy night in.

Ingredients

• 2 pheasant breasts
• 2 pheasant thighs
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup chicken broth
• 1 can diced tomatoes
• 1/2 cup green olives, pitted
• 1/2 cup black olives, pitted
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf

Directions

1. Season the pheasant with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the pheasant breasts and thighs to the skillet and brown on both sides, about 2-3 minutes per side.
4. Transfer the browned pheasant to the slow cooker.
5. In the same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Cook until the mushrooms are browned and the onions are softened, about 5 minutes.
6. Add the mushroom mixture to the slow cooker.
7. Pour the chicken broth and diced tomatoes over the pheasant and mushrooms.
8. Stir in the green olives, black olives, dried thyme, dried oregano, and bay leaf.
9. Cover the slow cooker and cook on low heat for 4 hours or until the pheasant is tender and cooked through.
10. Remove the bay leaf before serving.
11. Serve the slow cooker pheasant over rice or with a side of roasted vegetables.

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