Slow-Cooked Greek Chicken
- Yield 6 to 8 servings
Start this recipe in the morning and come home to the aroma of Greece.
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1 onion, chopped
- 1 (28-ounce) can chopped tomatoes, with juice
- 1 bay leaf
- 1/8 teaspoon pepper
- 1 teaspoon dried oregano leaves
- 2 pounds boneless, skinless chicken breast halves
- 1 cup baby carrots
- 1 pound peeled red potatoes, cut in fourths
- 2 tablespoons all-purpose flour
- 3 tablespoons warm water
- 1/4 cup crumbled reduced-fat feta cheese
- Combine lemon juice, garlic, onion, tomatoes, bay leaf, pepper and oregano in crockpot.
- If desired, brown chicken on both sides in skillet coated with nonstick cooking spray over medium heat or just add chicken directly to cooker.
- Cover, cook on low heat 8 to 10 hours. Add carrots and potatoes within last few hours of cooking.
- Before serving, remove chicken breasts; pour sauce from cooker into large saucepan. Mix together flour and water to form a paste; add to sauce. Stir sauce over medium heat until sauce is bubbly and thickened.
- To serve, pour sauce over chicken and vegetables, sprinkle with feta cheese.
Note: This recipe may be prepared in a large skillet. Cook chicken until almost tender. Add tomatoes and vegetables and cook 40 to 50 minutes over low heat until chicken is done and the vegetables are tender.
Recipe reprinted with permission from Holly Clegg’s Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.