Crock Pot Mediterranean Chicken
Jun. 19th, 2015 06:47 pm![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tephraI found this on Pinterest; the original recipe is over here. I made a couple small changes and will add another when I make it again.
3 lbs boneless, skinless chicken breasts
28 oz canned whole tomatoes, do not drain, chop very roughly (or use sliced)
28 oz canned artichoke hearts, cut in half (or buy them pre-cut)
2 large sweet onions, chopped
1/2 cup kalamata olives, pitted, chopped roughly (about 28 olives)
1/4 cup rice vinegar (originally white wine vinegar)
1 Tbsp tomato chicken bouillon powder
1 Tbsp (heaping) curry powder
2 tsp dried basil
2 tsp dried thyme
2 Tbsp (or more) minced garlic [addition for next time]
Put the onion in the bottom of you crock and top with chicken and then the other ingredients. Cook on high for 6 hours.
When you stir it the chicken should fall to shreds with minimal prodding. Serve over whatever seems appealing (rice, couscous, pasta...).
Note that I tend to leave out salt and pepper when I cook things in the crock if it seems like they might already be in other ingredients (in this case the bouillon and the curry powder) so season to taste.
3 lbs boneless, skinless chicken breasts
28 oz canned whole tomatoes, do not drain, chop very roughly (or use sliced)
28 oz canned artichoke hearts, cut in half (or buy them pre-cut)
2 large sweet onions, chopped
1/2 cup kalamata olives, pitted, chopped roughly (about 28 olives)
1/4 cup rice vinegar (originally white wine vinegar)
1 Tbsp tomato chicken bouillon powder
1 Tbsp (heaping) curry powder
2 tsp dried basil
2 tsp dried thyme
2 Tbsp (or more) minced garlic [addition for next time]
Put the onion in the bottom of you crock and top with chicken and then the other ingredients. Cook on high for 6 hours.
When you stir it the chicken should fall to shreds with minimal prodding. Serve over whatever seems appealing (rice, couscous, pasta...).
Note that I tend to leave out salt and pepper when I cook things in the crock if it seems like they might already be in other ingredients (in this case the bouillon and the curry powder) so season to taste.
YUM
Date: 2015-06-25 01:53 am (UTC)My question is, as the recipe is written is this very spicy? It doesn't seem like it would be, but crock pots can intensify flavors so the curry could potentially come through kind of strong.
Also... what is tomato chicken bouillon powder? Is this a special kind or was tomato a typo in there?
Thanks :) I'm looking forward to trying this!
Re: YUM
Date: 2015-06-25 02:01 am (UTC)The tomato bouillon powder (with chicken flavor) is something I found in the Mexican section of my supermarket (Walmart actually!) but plain chicken would work, or vegetable, I just wanted to make it drier than the original which called for 1 & 1/2 cups of stock. My crock is really well sealed and it would have been soup otherwise!
I plan to make it again, with garlic added. :) And I might try it with the broth and a cup of dried lentils so I don't have to make anything to serve it over.
Re: YUM
Date: 2015-06-25 02:04 am (UTC)Over some couscous sounds amazing. I heart couscous