Slow-Cooker Mediterranean Chicken
photo by LucyS-D
- Ready In:
- 5hrs 15mins
- Ingredients:
- 14
- Serves:
-
6-8
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
- 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
-
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.
RECIPE SUBMITTED BY
I love to cook for my friends and family. I also decorate cakes on the side.