SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES RECIPE ...
This delicious slow cooker meal of chicken and vegetables pairs up nicely with couscous and pita bread.
Provided by DEBMCE4
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 6 hours 25 minutes
Prep Time 30 minutes
Cook Time 5 hours 20 minutes
Yield 8 servings
Number Of Ingredients 20
Steps:
- Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
- Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
- Cover the slow cooker and cook on Low for approximately 2 hours.
- Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
- Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
- Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.
Nutrition Facts : Calories 464.9 calories, CarbohydrateContent 57.3 g, CholesterolContent 70.3 mg, FatContent 13 g, FiberContent 8.9 g, ProteinContent 29.8 g, SaturatedFatContent 2.6 g, SodiumContent 733.9 mg, SugarContent 4.8 g
SLOW-COOKER MEDITERRANEAN DIET STEW RECIPE - EATINGWELL
With a focus on vegetables, fiber-rich legumes and healthy fats, this slow-cooker stew fits the bill for those following the Mediterranean diet. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. A drizzle of olive oil to finish pulls together the flavors of this easy vegan crock-pot stew.
Provided by Sarah Epperson Loveless
Categories Slow-Cooker & Crock Pot Soup & Stew Recipes
Total Time 6 hours 45 minutes
Number Of Ingredients 15
Steps:
- Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in a 4-quart slow cooker. Cover and cook on Low for 6 hours.
- Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons chickpeas; mash with a fork until smooth.
- Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes.
- Ladle the stew evenly into 6 bowls; drizzle with oil. Garnish with basil. Serve with lemon wedges, if desired.
Nutrition Facts : Calories 191 calories, CarbohydrateContent 22.9 g, FatContent 7.8 g, FiberContent 5.6 g, ProteinContent 5.7 g, SaturatedFatContent 1 g, SodiumContent 415.5 mg, SugarContent 6.5 g
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SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES RECIPE ...
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Reviews 4.2
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Calories 464.9 calories per serving
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Calories 208.3 calories per serving
- Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.
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