SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES
This delicious slow cooker meal of chicken and vegetables pairs up nicely with couscous and pita bread.
Provided by DEBMCE4
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 6h25m
Yield 8
Number Of Ingredients 20
Steps:
- Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
- Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
- Cover the slow cooker and cook on Low for approximately 2 hours.
- Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
- Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
- Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 57.3 g, Cholesterol 70.3 mg, Fat 13 g, Fiber 8.9 g, Protein 29.8 g, SaturatedFat 2.6 g, Sodium 733.9 mg, Sugar 4.8 g
MEDITERRANEAN CHICKEN AND VEGETABLES
Exotic but irresistible, this chicken dish is scented with rosemary and garlic, with meat roasting alongside zucchini, potatoes, and other veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- In small bowl or measuring cup, mix marinade ingredients.
- In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
- Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.
Nutrition Facts : Calories 430, Carbohydrate 28 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g
SLOW-COOKER MEDITERRANEAN CHICKEN
Squash and canned stewed tomatoes add a succulent quality to this chicken dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h15m
Yield 4
Number Of Ingredients 9
Steps:
- Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow cooker.
- Cover and cook on low heat setting about 7 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. During last 10 minutes of cook time, cook couscous as directed on package.
- Remove chicken and vegetables from slow cooker with slotted spoon. Serve over couscous. Stir sauce in slow cooker; spoon over chicken mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 385, Carbohydrate 60 g, Cholesterol 70 mg, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg
SLOW COOKER CHICKEN AND VEGETABLES
I usually start with frozen chicken breasts so it doesn't fall apart -- though if it does, it kind of turns into stew. My family likes this over rice. Ro-tel works instead of diced tomatoes if you like a "kick".
Provided by wife2abadge
Categories One Dish Meal
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer the potatoes, veggies, and chicken in the slow cooker.
- Mix the Tabasco into the tomatoes and pour over the top.
- Cook on low 8-9 hours.
SLOW-ROASTED CHICKEN WITH VEGETABLES
Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. -Anita Bell, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.
Nutrition Facts : Calories 329 calories, Fat 17g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 400mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
MEDITERRANEAN SLOW COOKER CHICKEN
This recipe came from the Hamilton Slow Cooker website and is a family favorite. It takes me 30 mins. to put it together in the slow cooker, either the night before or early in the morning. I serve it with a crusty bread to soak up the flavorful juice and a simple green salad. It's perfect to come home to after a work day &/or for a busy day. It not only tastes good but makes the whole house smell so good too.
Provided by gypsygal
Categories Greek
Time 4h30m
Yield 3-4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 771.6, Fat 43, SaturatedFat 10, Cholesterol 157.9, Sodium 1907.9, Carbohydrate 55.1, Fiber 13, Sugar 8.7, Protein 45.1
SLOW-COOKER CHICKEN BREASTS AND VEGETABLES
Enjoy Slow-Cooker Chicken Breasts and Vegetables after a long day! Prep for this slow-cooker chicken breasts recipe takes just 20 minutes before work.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine all ingredients except chicken, paprika and black pepper in slow cooker sprayed with cooking spray; top with chicken.
- Combine paprika and black pepper; sprinkle over chicken. Cover with lid.
- Cook on LOW 8 to 9 hours (or on HIGH 4 to 4-1/2 hours).
Nutrition Facts : Calories 200, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
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