Slow Cooker Mediterranean Chicken With Sun Dried Tomatoes Recipes

SLOW-COOKER MEDITERRANEAN LENTIL SOUP

Steps:

• Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

MEDITERRANEAN SLOW COOKER CHICKEN

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large pan over medium-high heat. Brown chichen on both sides. Remove from heat and set aside.
• Place onion, zucchini, and mushrooms in the bottom of the slow cooker. Place chicken on top of the vegetables. Spread chickpeas over the chicken.
• Combine tomatoes, olives, sundried tomatoes, garlic, lemon juice and oregano in a small bowl. Pour over the chicken.
• Sprinkle capers over the top of the mixture in the slow cooker.
• Cover and cook on High for 4 hours or Low for 6-8 until done.

SLOW COOKER MEDITERRANEAN CHICKEN WITH SUN DRIED TOMATOES

Steps:

• Stir soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2 quart slow cooker. (Using a bigger one is fine.) Add the chicken and turn to coat.
• Cover and cook on low for 7 - 8 hours or till the chicken is cooked through and tender. Garnish with basil leaves if desired.

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

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.

SLOW-COOKER MEDITERRANEAN CHICKEN STEW

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil 8 minutes, turning once, until brown on both sides; drain. Place chicken, tomatoes and artichokes in 4- to 4 1/2-quart slow cooker.
• Cover and cook on Low heat setting 5 to 6 hours.
• Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.