Slow Cooker Greek Chicken Stew 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).

SLOW COOKER CHICKEN STEW

Steps:

• Combine first 14 ingredients in an electric slow cooker.
• Cover with lid and cook on high setting for 4 hours or until carrot is tender.
• Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
• Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
• Re-cover and cook on high-heat setting an 30 additional minutes.
• Serve with hot cooked rice.
• Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

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.

GREEK CHICKEN STEW (STIFADO)

Steps:

• Bring a large pot of lightly salted water to a boil. Add the shallots, and cook uncovered for 3 minutes until just tender. Drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. Once the shallots are cold, drain well, and set aside.
• Heat the olive oil and butter in a Dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling. Add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. Stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden.
• Pour in red wine and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves. Pour the chicken stock over the chicken pieces to cover, and stir to combine.
• Simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.

SLOW-COOKER GREEK CHICKEN STEW

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place carrots and onions in slow cooker. Top with chicken thighs. Sprinkle with cinnamon, salt, pepper and garlic; top with tomatoes. Cover; cook on Low heat setting 7 to 9 hours or until vegetables are tender and chicken pulls apart easily with a fork.
• Remove chicken with slotted spoon; cover to keep warm. Stir tomato paste, lemon peel and oregano into liquid in slow cooker. Cover; cook about 15 minutes longer or until thickened and hot. Meanwhile, remove chicken from bones. Stir chicken into mixture in slow cooker, breaking up larger pieces.
• To serve, spoon stew in shallow bowls, and top with parsley.

SLOW COOKER GREEK CHICKEN STEW

Steps:

• Spray a large nonstick skillet with non-fat cooking spray and set at medium high heat. Add the chicken and cook, turning once, until browned, about 5-8 minutes.
• Transfer chicken to a 5-6 quart slow cooker. Arrange cauliflower, fennel, onion, olives around the chicken. Then cover with garlic, lemon zest, oregano, salt and pepper.
• Pour in broth and tomatoes.
• Cover and cook about 4-5 hours on high or 6-8 hours on low.
• Stir in yogurt and artichokes and cook for about another 15- 30 minutes.