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    You are in: Home / Recipes / Basil Chicken With Feta (Slow Cooker) Recipe
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    Basil Chicken With Feta (Slow Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    duonyte's Note:

    Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.

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    Units: US | Metric


    1. 1
      I use skin-on, bone-in chicken. I browned the chicken and froze it, and put it in a 4 quart slow cooker frozen. Stephanie used skinless boneless and just put it in the slow cooker.
    2. 2
      Add the entire can of tomatoes, the chickpeas (rinse and drain if using canned - I cook from dried), green olives, basil leaves, and feta cheese. (I found 4 ounces to be enough, she used 8 ounces).
    3. 3
      Cover and cook on low for 6 to 7 hours. Mine was done without falling apart at 7 hours and I would test at 5 hours if using not-frozen chicken. Serve chicken and the copious juices over rice or couscous.

    Ratings & Reviews:

    • on March 01, 2014


      This was a delicious stew. I used chile-stuffed olives and didn't add the feta until the very end. The sauce was perfect over couscous. I overcooked my chicken at 6 hours- I probably should've checked it after five hours. Still tasted great though!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Basil Chicken With Feta (Slow Cooker)

    Serving Size: 1 (499 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 745.6
    Calories from Fat 407
    Total Fat 45.2 g
    Saturated Fat 14.7 g
    Cholesterol 217.8 mg
    Sodium 1134.2 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 7.1 g
    Sugars 4.0 g
    Protein 50.6 g

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