Greek Style Slow Cooker Sausage And Artichokes Recipes

Steps:

• In a 7- or 8-qt. slow cooker, combine sausage, sweet peppers, onion, stock, garlic, oregano, salt and pepper. Cook, covered, on low until vegetables are tender, 5-6 hours. Add tomatoes; cook until wilted, about 30 minutes longer. If desired, serve with rice.

Steps:

• Coat 12-inch nonstick skillet with cooking spray.
• Season turkey with salt and sage; shape into 1 inch balls, add to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4 to 5 quart slow cooker.
• Add potatoes, frozen artichokes hearts, oregano, pepper and broth; cover and cook on high heat 5 to 6 hours.
• (note when layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they do not overcook. It isn't necessary to thaw the artichokes first).
• About 15 minutes before serving; spoon cornstarch into a cup, add 1 tablespoon of the slow cooker liquid and lemon juice; stir well.
• Stir into slow cooker, cover and cook on low heat for 15 minutes more.

Steps:

• Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
• Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
• Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.

Steps:

• Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
• Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
• Cook on Low until beef is tender, about 7 hours.