Slow Cooker Mediterranean Braised Chicken Recipes

SLOW-COOKER MEDITERRANEAN CHICKEN

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.

BRAISED CHICKEN WITH MEDITERRANEAN WINE SAUCE RECIPE

Steps:

• * Available at Williams-Sonoma stores. Season the chicken with salt and pepper. In a large sauteuse pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, add the chicken, skin-side down, and cook, turning once, until golden on both sides, 3 to 4 minutes per side. Transfer to a baking sheet. Set aside. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to medium, add the shallots and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add the wine reduction and stock and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Return the chicken to the pan and add the orange slices and olives. Spoon some of the sauce over the chicken. Cover the pan, reduce the heat to medium-low and cook until the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes. Transfer the chicken to a warmed platter and cover loosely with aluminum foil. Whisk the butter into the sauce, increase the heat to medium-high and cook until the sauce is thickened, 2 to 3 minutes. Pour the sauce over the chicken and serve immediately. This recipe yields 6 servings.

SLOW-COOKER MEDITERRANEAN CHICKEN MARBELLA

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.

SLOW COOKER MEDITERRANEAN CHICKEN

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

SLOW-COOKER MEDITERRANEAN CHICKEN

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!).

SLOW COOKER SOY-BRAISED CHICKEN

Steps:

• Step 1.
• In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
• Step 2.
• Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
• Step 3.
• Twenty minutes before serving, cook the rice according to the package directions.
• Step 4.
• Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.