Mediterranean Chicken Stew |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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I just made this up and want to jot it down before I forget it! We Loved it! It is SO DARN EASY. Warm and comforting but light enough for a summer meal. Ingredients:
1 chicken breast (frozen) |
1 onion, chopped |
3 garlic cloves, minced |
3 tablespoons olive oil |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can artichokes (quartered) |
4 -6 carrots, peeled and chopped |
4 -6 small russet potatoes, peeled and chopped |
1 -2 tablespoon capers |
kalamata olive |
2 bay leaves |
1 cup chicken broth |
1/4 teaspoon onion powder |
1/4 teaspoon ground oregano |
1/8 teaspoon paprika |
salt and pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Place chicken breast on the bottom of the crockpot.
2. Saute garlic and onions for about 5 minutes in olive oil.
3. Cover chicken with the onions.
4. Pile the tomatoes, artichokes, carrots, potatoes, capers, olives, and bay leaves on top of the chicken.
5. In a separate bowl, mix the chicken broth with the seasonings.
6. Pour the herby broth over the chicken and vegetables.
7. Cook on Low for 6 hours.
8. Just before serving, thicken sauce by adding 2 tblsp of cornstarch to 1/4 cup cold water and pouring inches
9. Wait 3 minutes, Serve and Enjoy!
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