Crock Pot Chicken Mediterranean Recipes

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SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES



Slow Cooker Mediterranean Chicken and Vegetables image

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

1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
8 bone-in chicken thighs, skin removed
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes, undrained
12 marinated artichoke hearts, drained
4 large carrots, chopped
4 large garlic cloves, halved
1 (3 inch) piece cinnamon stick
1 tablespoon olive oil, or more as needed
1 large sweet onion, halved and thinly sliced
½ pound green beans, trimmed and halved
1 red bell pepper, seeded and cut into 1-inch pieces
¼ cup coarsely chopped cilantro
3 cups water
2 cups couscous

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

SLOW-COOKED CHICKEN MARBELLA



Slow-Cooked Chicken Marbella image

This recipe is sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 15

1 cup pitted green olives, divided
1 cup pitted dried plums (prunes), divided
2 tablespoons dried oregano
2 tablespoons brown sugar
2 tablespoons capers, drained
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 bone-in chicken thighs (about 2 pounds), skin removed
1/4 cup reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 tablespoon white wine
1 tablespoon lemon juice
Hot cooked couscous

Steps:

  • Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender., Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

Nutrition Facts : Calories 372 calories, Fat 18g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 845mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein.

SLOW-COOKER MEDITERRANEAN CHICKEN MARBELLA



Slow-Cooker Mediterranean Chicken Marbella image

Feel like you're visiting the coast of Spain when you taste this fantastic dish. Simply marinate chicken thighs, place in the slow cooker and later serve alongside couscous.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h30m

Yield 8

Number Of Ingredients 15

1/4 cup packed brown sugar
2 teaspoons dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
1/3 cup white wine or chicken broth
2 tablespoons red wine vinegar
2 1/2 lb boneless skinless chicken thighs
2 dried bay leaves
1/2 cup pimiento-stuffed green olives
1/2 cup pitted bite-size prunes (from 12-oz package)
1/2 cup roasted red bell peppers (from 7-oz jar), drained, coarsely chopped
2 tablespoons capers, drained
1 box (10 oz) couscous
1/4 cup chopped fresh parsley

Steps:

  • In large bowl, mix brown sugar, oregano, salt, pepper, garlic, wine and vinegar. Add chicken; turn to coat well. Add bay leaves. Cover; refrigerate at least 4 hours or overnight to marinate.
  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, place chicken and marinade mixture.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Stir olives, prunes, roasted peppers and capers into chicken mixture in slow cooker. Cover; cook about 15 minutes longer or until hot. Meanwhile, cook couscous as directed on package.
  • Transfer chicken with juices to large serving bowl or deep platter; remove bay leaves. Sprinkle parsley over chicken mixture. Serve with couscous.

Nutrition Facts : Calories 430, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 3 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 12 g, TransFat 0 g

SLOW-COOKER MEDITERRANEAN CHICKEN



Slow-Cooker Mediterranean Chicken image

This is a very hearty and tasty, good-for-you chicken recipe. I created this to break away from the tradition tomato sauces and Itailian chicken recipes. I use boneless, skinless chicken breast, cut to fit better in crock. The chicken gets so tender it falls apart and I don't have bones to fish out. I have made this with either wine and cooking wine, both are great, or chicken broth if you don't have wine handy. If you are trying to stick to a gluten-free diet, double check your canned ingredients for hidden gluten!

Provided by TerriB16

Categories     Chicken

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 medium onion
1 bell pepper
4 garlic cloves
42 1/2 ounces stewed tomatoes (1 lrg and 1sm can)
6 ounces tomato paste
1 cup red wine or 1 cup white wine
4 -6 boneless skinless chicken breasts, cut in half
1/4 cup fresh parsley or 2 tablespoons dried parsley
2 tablespoons lemon juice
1/2 teaspoon nutmeg
salt and pepper
1 tablespoon basil
6 ounces pitted black olives, drained
1 tablespoon red pepper flakes (optional)

Steps:

  • Cut onion, bell pepper and garlic into thick slices. Chop parsley.
  • Mix all ingredients together in slowcooker, making sure chicken pieces are covered.
  • Cook on High for 5 hours or low for 8 hours. Make sure chicken cooked thorougly.
  • Serve over cooked pasta of choice or cooked spaghetti squash for gluten-free, sprinkle with parmesan cheese.
  • To cook spaghetti squash: Cut lengthwise and remove seeds. Bake at 375 for 45 minutes, cut sides up. Remove from skin with fork and toss with butter, salt and pepper. (This is the easiest and best way I have found to cook it!).

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