Slow-Cooker Mediterranean Chicken

"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!"
 
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photo by threeovens photo by threeovens
photo by threeovens
Ready In:
5hrs 15mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Cut onion, bell pepper and garlic into thick slices. Chop parsley.
  • Mix all ingredients together in slowcooker, making sure chicken pieces are covered.
  • Cook on High for 5 hours or low for 8 hours. Make sure chicken cooked thorougly.
  • Serve over cooked pasta of choice or cooked spaghetti squash for gluten-free, sprinkle with parmesan cheese.
  • 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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Reviews

  1. The first time I ate this, I didn't like it much. Had to add sour cream after it was done to make it more palatable. However, when I pulled out the leftovers, I also opened a bottle of Apothic Red red wine. The 2011 Apothic Red is under $10 at Costco, and the first time I tried it (the wine)... it was disappointing. But paired with the Mediterranean Chicken, it was excellent and, interestingly enough, the chicken dish also improved ten-fold. Go figure. That's why I gave this 4 stars, because on its own it's just mediocre, but paired with the right red wine it becomes a gourmet meal. I would serve this to guests, but only if I was also serving red wine.
     
  2. I just made it tonight and everyone loved it. I had freeze dried basil so I put in about 3 tablespoons of that instead of the recommended amount, I also added artichoke hearts. I will definitely make this again.
     
  3. This was pretty good and quite healthy. Hearty without being heavy. I just think the onions and peppers should have been sauteed about 5-10 minutes before placing in the crockpot so they would be more tender and sweet. Made for PAC, Fall 2009.
     
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RECIPE SUBMITTED BY

I love to cook for my friends and family. I also decorate cakes on the side.
 
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