Best 6 Slow Cooker Mediterranean Chicken Recipes

SLOW-COOKER MEDITERRANEAN CHICKEN STEW

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil 8 minutes, turning once, until brown on both sides; drain. Place chicken, tomatoes and artichokes in 4- to 4 1/2-quart slow cooker.
• Cover and cook on Low heat setting 5 to 6 hours.
• Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over 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 MEDITERRANEAN CHICKEN WITH SUN DRIED TOMATOES

Steps:

• Stir soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2 quart slow cooker. (Using a bigger one is fine.) Add the chicken and turn to coat.
• Cover and cook on low for 7 - 8 hours or till the chicken is cooked through and tender. Garnish with basil leaves if desired.

SLOW-COOKER MEDITERRANEAN BRAISED CHICKEN

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook half of the chicken pieces in oil 4 to 6 minutes, turning once, until brown. Place chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken pieces.
• Add wine to skillet; heat to simmering over medium heat, stirring to loosen brown particles. Pour into slow cooker. Add lemon, garlic, onion and herbes de Provence. Pour broth over top.
• Cover; cook on Low heat setting 4 hours.
• Stir artichoke hearts and olives into slow cooker. Cover; cook 30 minutes longer. Garnish with parsley.

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.