Slow cooking is my strategy for home-cooked meals on busy fall days and nights. I’ve already used my slow cooker several times this fall. There are many favorite Myplate2yours slow cooker recipes, and here’s a new one to try. Serve it with crusty Italian bread and a green salad. Even if you haven’t yet pulled out the slow cooker for these cooler months ahead, this is a great time to start! This recipe was adapted from one in Parents magazine, September 2012.
Slow Cooker Mediterranean Chicken (serves 6)
4 red potatoes, sliced
½ cup pitted kalamata olives
1-15 ounce can diced tomatoes, partially drained
1-15 ounce can garbanzo beans (a.k.a. chickpeas), drained and rinsed
1-1/2 pounds boneless, skinless chicken breasts
salt and pepper
¼ cup red wine
1 lemon, halved
chopped parsley for garnish
Coat slow cooker with cooking spray. Layer potatoes, olives, tomatoes, and beans in the cooker. Pour wine over veggies. Add chicken, sprinkle with salt and pepper. Cook covered high (4 hours) or low (6-8 hours).
To serve, place veggies on platter and top with chicken. Squeeze lemon juice on top and garnish with parsley. Enjoy!!