Slow Cooker Greek Style Chicken Recipe 435

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SLOW COOKER GREEK CHICKEN

Recipe by chef Sarah Moulton, published in local paper. I have not made this but think it has potential, as it uses chicken thighs and has a shorter cook cycle. I would likely keep the potatoes in larger pieces, they seem too thinly sliced, but time will tell.

Provided by duonyte

Categories     Lunch/Snacks

Time 5h5m

Yield 6 serving(s)

Number Of Ingredients 14



Slow Cooker Greek Chicken image

Steps:

  • In a large slow cooker (6 qt), toss the potatoes with 1 tbl. of the oil and 1/2 teaspoons salt. Season the chicken on all sides with salt and pepper.
  • Heat the remaining 2 tbl. oil in a large skillet over medium-high heat. Flour half the chicken, shaking off excess, and add to skillet skin-side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer to slow cooker, placing skin side up on top of the potatoes. Repeat with remaining chicken.
  • Pour off all but 2 tbl. of fat in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic, and cook, stirring, for one minutes. Transfer the mixture to the slow cooker.
  • Return the skillet to high heat and add the wine, stirring and scraping to deglaze. Simmer until the wine is reduced by half, then add to the slow cooker.
  • Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on LOW for 4 1/2 hours or high for 2 1/2 hours.

Nutrition Facts : Calories 705.4, Fat 44.2, SaturatedFat 11.1, Cholesterol 191, Sodium 616.2, Carbohydrate 31.8, Fiber 4, Sugar 3.2, Protein 43

1 1/2 lbs yukon gold potatoes, sliced 1/4 inch thick
3 tablespoons olive oil, divided
kosher salt
3 lbs bone-in skin-on chicken thighs
ground black pepper
2 tablespoons all-purpose flour
1 cup thinly sliced yellow onion
1 tablespoon minced garlic
1/4 cup dry white wine
1 cup chopped pepperoncini pepper
1 cup pitted kalamata olive
1 lemon, cut into 8 wedges
2 tablespoons chopped fresh rosemary
1/2 cup low sodium chicken broth

GREEK CHICKEN WITH GREEN BEANS

My Greek grandmother made the most delicious Greek chicken and green beans with a lemon-tomato flavor. Whenever I make this slow-cooker recipe, I think of her. The juices from the chicken help flavor the green beans, but the beans can be prepared alone as a side dish without the chicken. -Elizabeth Lindemann, Driftwood, Texas

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 12



Greek Chicken with Green Beans image

Steps:

  • Combine the first 7 ingredients in a 5- or 6-qt. slow cooker. Top with chicken. Drizzle with oil; sprinkle with salt and pepper. Cook, covered, on low until a thermometer inserted in chicken reads 170°-175°, 4-6 hours., Preheat broiler. Place chicken on a greased rack in a broiler pan. Broil 4-6 in. from heat until golden brown, 3-4 minutes. Serve with bean mixture and, if desired, lemon wedges and additional fresh dill.

Nutrition Facts : Calories 324 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 769mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 6g fiber), Protein 26g protein.

1 pound fresh green beans, trimmed
2 large tomatoes, chopped
1 medium onion, chopped
1 cup chicken broth
1/4 cup snipped fresh dill
2 to 3 tablespoons lemon juice
2 garlic cloves, minced
4 bone-in chicken thighs (about 1-1/2 pounds)
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
Optional: Lemon wedges and additional snipped fresh dill

SLOW-COOKED GREEK CHICKEN DINNER

I got this recipe from my sister and my family really likes it a lot. It makes the house smell so good! The amount of garlic might seem high, but it's just right. You get every bit of the flavor without overpowering the other ingredients. -Terri Christensen, Montague, Michigan

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 6 servings.

Number Of Ingredients 10



Slow-Cooked Greek Chicken Dinner image

Steps:

  • Place potatoes in a 5-qt. slow cooker. Add chicken, onions and garlic; sprinkle with seasonings. Pour 1/2 cup water over top. Drizzle with oil. Cook, covered, on low until chicken and vegetables are tender, 5-6 hours., In a bowl, mix cornstarch and remaining water until smooth. Remove chicken and vegetables from slow cooker; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. Stir cornstarch mixture; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken and vegetables.

Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 482mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein. Diabetic Exchanges

6 medium Yukon Gold potatoes, quartered
1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed
2 large onions, quartered
1 whole garlic bulb, separated and peeled
3 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup plus 1 tablespoon water, divided
1 tablespoon olive oil
4 teaspoons cornstarch

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