Slow-Cooker Mediterranean Chicken |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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This is a very hearty and tasty, good-for-you chicken recipe. I created this to break away from the tradition tomato sauces and Itailian chicken recipes. I use boneless, skinless chicken breast, cut to fit better in crock. The chicken gets so tender it falls apart and I don't have bones to fish out. I have made this with either wine and cooking wine, both are great, or chicken broth if you don't have wine handy. If you are trying to stick to a gluten-free diet, double check your canned ingredients for hidden gluten! Ingredients:
1 medium onion |
1 bell pepper |
4 garlic cloves |
42 1/2 ounces stewed tomatoes (1 lrg and 1sm can) |
6 ounces tomato paste |
1 cup red wine or 1 cup white wine |
4 -6 boneless skinless chicken breasts, cut in half |
1/4 cup fresh parsley or 2 tablespoons dried parsley |
2 tablespoons lemon juice |
1/2 teaspoon nutmeg |
salt and pepper |
1 tablespoon basil |
6 ounces pitted black olives, drained |
1 tablespoon red pepper flakes (optional) |
Directions:
1. Cut onion, bell pepper and garlic into thick slices. Chop parsley.
2. Mix all ingredients together in slowcooker, making sure chicken pieces are covered.
3. Cook on High for 5 hours or low for 8 hours. Make sure chicken cooked thorougly.
4. Serve over cooked pasta of choice or cooked spaghetti squash for gluten-free, sprinkle with parmesan cheese.
5. To cook spaghetti squash: Cut lengthwise and remove seeds. Bake at 375 for 45 minutes, cut sides up. Remove from skin with fork and toss with butter, salt and pepper. (This is the easiest and best way I have found to cook it!).
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