Original Creations

Crock Pot Mediterranean Chicken

March 4, 2018 /

Let’s talk about convenience.

As someone who likes to make everything from scratch when possible, I never saw myself as a “Crock Pot user” until last year when Rob and I moved into our first place to

gether. We received a Crock Pot as a housewarming gift which, admittedly, sat in a storage closet for several months.

One day, after getting tired of repetitive quick dishes and ordering out, I decided to give it a try with a bone in- pork shoulder. Nine hours later, I was hooked. The meat was tender- fall off the bone and had practically no prep time or cleanup involved.

Since then, I find myself using the crock pot whenever possible (although as a nervous person by nature, I do not leave it unattended as “they” say you can do).

I mainly use the Crock Pot when trying to clean out our refrigerator. It is a great way to get rid of any leftover produce, condiments, etc. This is where the following recipe derived from.

Crock Pot Mediterranean Chicken
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Ingredients
  1. 6 Boneless, Skinless Chicken Breasts (NOT thin sliced)
  2. 1 Shallot (sliced)
  3. 12 Pitted Kalamata Olives (with juice)
  4. 12 Pitted Green Olives (with juice)
  5. 2 TBSP Capers (with juice)
  6. 8 Hot Cherry Pepper Slivers (with juice)
  7. 8 Artichoke Hearts
  8. 1 Bottle of Your Favorite Italian Dressing
  9. 1/4 Cup White Wine
  10. Black Pepper (to taste)
Instructions
  1. Clean chicken with cold water, place directly into the crock pot. Add in the Italian dressing, white wine, shallot, olives, capers, cherry peppers, & black pepper. Add in a splash of juice from the olives, capers, & cherry peppers to reinforce those flavors and give more depth to the broth. Give a light stir to combine ingredients. Turn Crock Pot on "low" for 3 hours. Add in artichoke hearts (the artichokes will begin to disintegrate if left in for the entire cooking process, which will result in an unfavorable texture in the finished dish) and stir again. Let cook for an additional 6 hours- 9 in total. Once the cooking process has ended, gently break up the chicken breasts with a fork into a few smaller pieces. Platter it up with the remaining olives, capers, etc. and approximately 1/2 of the remaining liquid.
Notes
  1. **WHITE WINE: I use Sutter Home Chardonnay for all of my recipes when calling for white wine
  2. **NO SALT: Between the dressing and the brines, this dish will be well balanced without adding extra salt
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