Mediterranean Chicken Stew

I just made this up and want to jot it down before I forget it! We Loved it! It is SO DARN EASY. Warm and comforting but light enough for a summer meal.
- Ready In:
- 6hrs 20mins
- Serves:
- Units:
1
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ingredients
- 1 chicken breast (frozen)
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can artichokes (quartered)
- 4 -6 carrots, peeled and chopped
- 4 -6 small russet potatoes, peeled and chopped
- 1 -2 tablespoon capers
- kalamata olive
- 2 bay leaves
- 1 cup chicken broth
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon ground oregano
- 1⁄8 teaspoon paprika
- salt and pepper
- 2 tablespoons chopped fresh parsley
directions
- Place chicken breast on the bottom of the crockpot.
- Saute garlic and onions for about 5 minutes in olive oil.
- Cover chicken with the onions.
- Pile the tomatoes, artichokes, carrots, potatoes, capers, olives, and bay leaves on top of the chicken.
- In a separate bowl, mix the chicken broth with the seasonings.
- Pour the herby broth over the chicken and vegetables.
- Cook on Low for 6 hours.
- Just before serving, thicken sauce by adding 2 tblsp of cornstarch to 1/4 cup cold water and pouring inches
- Wait 3 minutes, Serve and Enjoy!
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RECIPE MADE WITH LOVE BY
@chefboyar-Dee
Contributor
@chefboyar-Dee
Contributor
"I just made this up and want to jot it down before I forget it! We Loved it! It is SO DARN EASY. Warm and comforting but light enough for a summer meal."
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