Slow Cooker Mediterranean Chicken And Vegetables Recipes

SLOW-COOKER MEDITERRANEAN CHICKEN

Slow-Cooker Mediterranean Chicken image

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

Ingredients

1 medium butternut squash, peeled and cut into 2-inch pieces
1 medium bell pepper, cut into 1-inch pieces
4 boneless skinless chicken breast halves (1 1/4 pounds), each cut into 3 pieces
1 can (14 1/2 ounces) stewed tomatoes, undrained
1/2 cup Old El Paso™ salsa (any variety)
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous

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

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

Ingredients

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

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