Easy CROCKPOT Mediterranean CHICKEN

Table of Contents: CHICKEN/POULTRY

 

Use a medium or large crockpot.  Healthy, delicious, versatile meal with very little effort or time required.  That’s a hard combination to improve!

I like to keep “a bouquet” of fresh, washed flat-leaf Italian parsley in a jar of water in my refrigerator.  Then, whenever I want fresh parsley, it is at-my-fingertips and ready to use.

2 lbs. boneless, skinless chicken thighs, fresh or frozen to begin the recipe

1 T. extra virgin olive oil

2 medium onions

1 medium head or 3 large cloves garlic

8 oz. canned mushroom slices or pieces

1 (28-oz.) can petite cut tomatoes

3 oz. pitted kalamata Greek olives, whole

2 oz. canned ripe black olives, whole

2 oz. pimento-stuffed green olives, whole

1 ¼ tsp. salt (taste, add more, if needed)

½ tsp. freshly ground black pepper

1 ½ tsp. crushed oregano

6 to 8 sprigs fresh parsley, chopped; or 3 tsp. dry parsley flakes

Hot cooked rice or linguine pasta

 

 

 

 

 

If the thighs are frozen, microwave on high for 2 to 3 minutes to be able to separate the thighs to put into the crockpot.  Thighs will still be mostly frozen, but will defrost as they cook.

 

Put the olive oil into the crockpot and turn on “high”.   Peel the onions, cut into quarters; then cut quarters in half.  Microwave the whole un-peeled head of garlic for 30 seconds or the un-peeled garlic cloves for 15 seconds; then use a fork to press the cloves from the

peelings.  Crush the garlic.

 

Put all ingredients into the crockpot with the heating the olive oil and stir to mix.   Cover the crockpot and allow to cook on high for 3 ½ to 4 hours.  Stir the ingredients occasionally.  When cooked, use scissors to cut the chicken thighs into smaller pieces, if desired.

 

Cook the rice and while it is still warm, put it into a large, medium-shallow bowl.  Then, lightly press the rice to form the shape of the lower part of the bowl.  Ladle the Mediterranean chicken into the rice bowl before serving. Or, cook linguine "al dente" and serve over the

linguine.

 

If you have leftovers, freeze for later, or add chicken broth and make into a soup. Taste, additional spices may be needed after adding broth for a soup.

 

The photos have nothing to do with the recipe.  They were all taken in a tower that was part of the defense wall in Prague, Czech Republic during the early years of the city.  The tower is now a museum housing armor and weapons used in battles through the ages.   The first two are of yours truly and husband, Joe.  The other two photos are of another type of armor and an outside view of the tower.

 


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