BASIL CHICKEN WITH FETA (SLOW COOKER)
Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- I use skin-on, bone-in chicken. I browned the chicken and froze it, and put it in a 4 quart slow cooker frozen. Stephanie used skinless boneless and just put it in the slow cooker.
- Add the entire can of tomatoes, the chickpeas (rinse and drain if using canned - I cook from dried), green olives, basil leaves, and feta cheese. (I found 4 ounces to be enough, she used 8 ounces).
- Cover and cook on low for 6 to 7 hours. Mine was done without falling apart at 7 hours and I would test at 5 hours if using not-frozen chicken. Serve chicken and the copious juices over rice or couscous.
Nutrition Facts : Calories 745.6, Fat 45.2, SaturatedFat 14.7, Cholesterol 217.8, Sodium 1134.3, Carbohydrate 33.1, Fiber 7.1, Sugar 4, Protein 50.7
BASIL CHICKEN WITH FETA SLOW COOKER RECIPE - (4.6/5)
Provided by á-1231
Number Of Ingredients 6
Steps:
- Place the chicken into the bottom of your cooker, and add the entire can of tomatoes, and toss in the rinsed garbanzo beans. Sprinkle on green olives, add the basil leaves(I left my leaves whole) and crumble on the feta cheese. Cover, and cook on low for 6-7 hours, or on high for about 3 hours. If you'd like to use frozen chicken, increase the time about 45 minutes or so.
LEMON CHICKEN WITH BASIL
No matter when I eat it, this tangy slow-cooked chicken reminds me of summer meals with friends and family. -Deborah Posey, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken breasts in a 3-qt. slow cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to slow cooker., Tear basil leaves directly into slow cooker. Add chicken stock. Cook, covered, on low until meat is tender, 3-4 hours. When cool enough to handle, shred meat with 2 forks. If desired, stir in additional lemon zest and chopped basil.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 337mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
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