I completely understand the appeal of slow cookers. A little bit of prep at the start of the day and a cooked meal is waiting for you eight hours later. I have never warmed up to the method, though (pun intended). Vegetables in particular lack flavor if they are not browned before going in the cooker, which defeats the whole idea of the appliance doing all the work. Also, I often find the recipes contain too much liquid which does not dissipate in the cooking process. I have created a couple of dishes, however, that deal with both of these issues and Slow Cooker Mediterranean Chicken is one of them.
By using the pantry staples of olives, artichoke hearts and capers, there are no vegetables to precook (or peel or dice) and the crushed tomatoes, wine and stock make a tasty sauce that is nice and thick, not watery. Apart from trimming the chicken, it really is a simple 'assemble the ingredients and walk away' recipe.
As an added bonus, this dish makes the house smell wonderful all day long.
Slow Cooker Mediterranean Chicken
8 boneless, skinless chicken thighs
1/2 cup chicken stock
1/2 cup white wine
28oz can crushed tomatoes
1/3 cup capers, drained
6oz can large pitted olives, drained
12oz jar quartered artichoke hearts, drained
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. garlic powder
Salt and pepper to taste
Serves 4-6
Trim the chicken thighs, removing most of the fat. Add all of the ingredients to the slow cooker and cook on High for five hours. Serve with orzo or rice.
Enjoy!
Sue
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