Basil Chicken With Feta Slow Cooker Recipes

BASIL CHICKEN WITH FETA SLOW COOKER RECIPE - (4.6/5)

Basil Chicken with Feta Slow Cooker Recipe - (4.6/5) image

Provided by á-1231

Number Of Ingredients 6

Ingredients

2 pounds chicken thighs (mine were boneless, skinless)
1 (14.5-ounce) can fire roasted tomatoes
1 (14.5-ounce) can garbanzo beans, drained and rinsed
1/2 cup pitted green olives
1/4 cup tightly packed basil leaves
8 ounces crumbled feta cheese

Steps:

Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garbanzo beans. Sprinkle on green olives, add the basil leaves(I left my leaves whole) and crumble on the feta cheese. Cover, and cook on low for 6-7 hours, or on high for about 3 hours. If you'd like to use frozen chicken, increase the time about 45 minutes or so.

BASIL CHICKEN WITH FETA (SLOW COOKER)

Basil Chicken With Feta (Slow Cooker) image

Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.

Provided by duonyte

Categories Chicken Thigh & Leg

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chicken thighs (I used drumsticks and thighs)
1 (14 1/2 ounce) can fire-roasted diced tomatoes
2 cups cooked chickpeas or 1 (14 1/2 ounce) can chickpeas
1/2 cup pitted green olives
1/4 cup fresh basil leaf, tightly packed
4 -8 ounces feta cheese, crumbled
cooked rice or couscous

Steps:

I use skin-on, bone-in chicken. I browned the chicken and froze it, and put it in a 4 quart slow cooker frozen. Stephanie used skinless boneless and just put it in the slow cooker.
Add the entire can of tomatoes, the chickpeas (rinse and drain if using canned - I cook from dried), green olives, basil leaves, and feta cheese. (I found 4 ounces to be enough, she used 8 ounces).
Cover and cook on low for 6 to 7 hours. Mine was done without falling apart at 7 hours and I would test at 5 hours if using not-frozen chicken. Serve chicken and the copious juices over rice or couscous.

Nutrition Facts : Calories 745.6, Fat 45.2, SaturatedFat 14.7, Cholesterol 217.8, Sodium 1134.3, Carbohydrate 33.1, Fiber 7.1, Sugar 4, Protein 50.7

FETA CHICKEN

Feta Chicken image

Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Provided by Debbie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 3

Ingredients

6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
¼ cup Italian-style dry bread crumbs, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 4.6 g, Cholesterol 93.7 mg, Fat 7.8 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 4.7 g, Sodium 481 mg, Sugar 1.4 g

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