CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 7h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g
LOW-CARB MEDITERRANEAN CHICKEN AND TOMATO BY KEVIN CURRY RECIPE BY TASTY
Kevin Curry of @fitmencook shows us how to make one of his favorite keto-friendly dishes. Sear off chicken thighs and then stir up a creamy sun-dried tomato sauce, all in the same pan! Feel free to customize this recipe to your own liking by swapping out the chicken thighs for chicken breasts or shrimp and using light coconut milk instead of heavy cream.
Provided by Chris Rosa
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Season the chicken thighs on both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat a 10-inch cast iron skillet over high heat. Once the skillet is hot, add the olive oil and the chicken thighs. Cook for 3-4 minutes, or until the edges are seared. Remove the chicken from the skillet and transfer to a clean plate.
- Reduce the heat to medium-low. Add the garlic thyme, and rosemary to the pan and sauté for 2-3 minutes, until fragrant.
- Pour in the chicken stock, then add the sun-dried tomatoes and heavy cream. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and cook for 1-2 minutes, to let the flavors meld, then add the Parmesan cheese and stir until melted.
- Return the chicken thighs to the skillet, nestling into the sauce. Drizzle some of the sauce over the chicken.
- Transfer the skillet to the oven and bake for 15 minutes until the chicken is cooked through.
- Remove from the oven and let sit for 5 minutes, until cooled slightly and the sauce thickens.
- Garnish with the parsley, then serve the chicken over cauliflower rice with more sauce spooned on top.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 18 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 8 grams
CHICKEN BREAST WITH SUN-DRIED TOMATOES
Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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 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
SLOW COOKER MEDITERRANEAN CHICKEN WITH SUN DRIED TOMATOES
A very delicious recipe from the Campbells kitchen. You can't even taste any soup in this, it has such a lovely combination of flavours.
Provided by Semra22
Categories One Dish Meal
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318.6, Fat 9.6, SaturatedFat 2.5, Cholesterol 83.1, Sodium 1156.8, Carbohydrate 21.5, Fiber 7.1, Sugar 5, Protein 30.7
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
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