Slow cooker Mediterranean chicken
Mediterranean chicken is brimming with vibrant, nutritious flavors and is quick and simple to prepare. This dish pairs well with rice or couscous and is stuffed with tomatoes, artichokes, and olives.
Mediterranean chicken Ingredients
- two pounds of skinless, boneless chicken breasts
- 2 tablespoons of curry powder
- dried basil, two tablespoons
- Thyme, dry, in two teaspoons
- 1 kosher salt tsp.
- Black pepper, 1 teaspoon
- 1 (28 oz.) can of whole, mostly-drained tomatoes that have been chopped (see notes)
- 2 (14-oz) cans of quartered, drained artichoke hearts
- 1 medium onion, diced; 1 cup low-sodium chicken broth; and 1/2 cup pitted and chopped kalamata olives
- White wine vinegar, 1/4 cup
- 1/4 cup finely chopped fresh cilantro or parsley
Instructions
- Put the chicken breasts in the slow cooker’s insert.
- Stir together the curry powder, basil, thyme, salt, and pepper. The chicken will be seasoned with half of the seasoning mix.
- Add the excess fixings to the sluggish cooker (aside from the new parsley) and sprinkle in the leftover flavoring combination.
- Cover and cook for 6 to 8 hours on low (or 3 to 4 hours on high).
- When you’re done, take the chicken breasts out and either chop them or shred them with two forks. For five to ten minutes, stir the chicken back into the slow cooker mixture to help it absorb the flavors and juices. After that, you can serve it or leave it to cool for up to 30 minutes.
- Serve over couscous, brown rice, quinoa, or whole wheat pasta, and garnish with fresh parsley.
Notes
- For this recipe, I use canned whole tomatoes. After draining them, I just use a knife to cut them up a little bit in the can to reduce their size. While being cooked, they further degrade. Diced tomatoes could also be used in their place; just make sure to drain them well.
- Serving it from the crock pot with a slotted spoon allows for more precise control over how much liquid is consumed. You don’t need it excessively dry, however you likewise don’t need soup.
- Add an additional 1/4 cup of chopped olives to the crock pot if you are a true olive lover. Or, if you want to really enjoy their full flavor, use them as a garnish.
- Since this freezes well, you can pack the extras and store them for a rainy day once they have cooled.
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