Greek Chicken Crockpot Recipes

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.

Steps:

• Spray crock pot with non-stick.
• Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
• Sprinkle both sides of each frozen breast with seasonings, add to pot.
• Cover and cook on low 6 - 8 hours.
• Remove chicken to plate and keep warm.
• Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
• Heat, stirring constantly, until mixture comes to boil and sauce thickens.
• Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
• * You can cook as few as 2 breasts with the same quantity of other ingredients.

Steps:

• Preheat your oven to 350°F.
• Spray a large baking dish with cooking spray and place chicken in dish, season lightly with salt and pepper.
• Bake in 350 degree oven for 45 minutes to 1 hour.
• Meanwhile, combine all other ingredients except rice (including salt and pepper to taste) and stir until well combined.
• Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors.
• Before serving cook rice according to package directions.
• Serve chicken and sauce over rice.