Crock Pot Greek Inspired Chicken Recipes

GREEK SLOW COOKER CHICKEN

Steps:

• Rinse the chicken, inside and out. Place one half of the lemon and 3 garlic cloves in cavity of chicken. Reserve other half of lemon.
• Layer the sliced potatoes and the onions in the crock of a slow cooker. Sprinkle remaining 3 garlic cloves around the inside of the cooker; place chicken onto the vegetables. Pour in the wine and olive oil. Dissolve bouillon in the boiling water, and add to the cooker.
• Squeeze the juice of remaining lemon half over chicken (strain out seeds); sprinkle with oregano. Season chicken with salt and black pepper.
• Cover, and cook on Low setting for 8-10 hours, or on High setting 4-6 hours. A meat thermometer, inserted into the thickest part of a thigh, not touching a bone, should read at least 160 degrees F (70 degrees C).

CROCK-POT GREEK INSPIRED CHICKEN

Steps:

• Place chicken breast cubes in bottom of crock-pot. Top with diced tomatoes, chopped black olives, mushroom pieces, frozen spinach, and Greek dressing.
• Set crock-pot to low and cook for 4 hours.
• Boil water and add whole wheat pasta, cook through, and drain. Top pasta with greek chicken mixture, and cheese sprinkled over top if desired.

CROCK POT GREEK LEMON CHICKEN

Steps:

• Spray crock pot with non-stick.
• Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
• Sprinkle both sides of each frozen breast with seasonings, add to pot.
• Cover and cook on low 6 - 8 hours.
• Remove chicken to plate and keep warm.
• Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
• Heat, stirring constantly, until mixture comes to boil and sauce thickens.
• Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
• * You can cook as few as 2 breasts with the same quantity of other ingredients.

CROCK POT CHICKEN - GREEK STYLE

Steps:

• Night before dinner, place potatoes in large Ziploc bag with olive oil and toss well. (You can skip this if you really need to and put oil on top after the seasonings.).
• Rinse chicken in cold water and shake off excess water but don't dry. Place in bowl with garlic (yes, the ingredients were right, bulb, not clove) and oregano and toss.
• Put potatoes on bottom of cooker. Add chicken, followed by the onions. Add water and lemon juice. Sprinkle with seasonings.
• Cook on high 5-6 hours or low 8-9 hours.

SLOW COOKER GREEK CHICKEN

Steps:

• Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side for 1 additional minute. If your skillet isn't large enough to fit all of the chicken pieces, work in batches so that the chicken does not overlap. Transfer the chicken to the slow cooker.
• Arrange the peppers, olives, and onions around the chicken (do not place on top).
• In a small bowl or measuring cup, whisk together the red wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and vegetables. Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and the center reaches 165 degrees F. Serve warm, sprinkled with feta and fresh herbs.

CROCK POT GREEK CHICKEN WRAPS RECIPE

Steps:

• Cut the potatoes into quarters and place them into the bottom of a slow cooker.
• Place the boneless chicken thighs on top of the potatoes.
• Add the quartered onion and crushed garlic to the crock pot.
• Sprinkle the oregano, salt and pepper over the top of the ingredients.
• Drizzle with the olive oil.
• Cook on low for 5-6 hours or high 3-4 hours.
• Chicken is cooked through when an internal temperature of 165 degrees has been reached.
• Shred the chicken and mix with the rest of the ingredients in the slow cooker.
• For each serving warm a tortilla, spread about 1/2 cup of the chicken down one edge of the tortilla.
• Grate fresh Parmesan cheese over the wrap filling, drizzle with Italian seasoning and roll wrap around filling.
• Serves 4-6.