SLOW-COOKED GREEK CHICKEN DINNER
I got this recipe from my sister and my family really likes it a lot. It makes the house smell so good! The amount of garlic might seem high, but it's just right. You get every bit of the flavor without overpowering the other ingredients. -Terri Christensen, Montague, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 482mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein. Diabetic Exchanges
SLOW COOKER GREEK CHICKEN
Recipe by chef Sarah Moulton, published in local paper. I have not made this but think it has potential, as it uses chicken thighs and has a shorter cook cycle. I would likely keep the potatoes in larger pieces, they seem too thinly sliced, but time will tell.
Provided by duonyte
Categories Lunch/Snacks
Time 5h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large slow cooker (6 qt), toss the potatoes with 1 tbl. of the oil and 1/2 teaspoons salt. Season the chicken on all sides with salt and pepper.
- Heat the remaining 2 tbl. oil in a large skillet over medium-high heat. Flour half the chicken, shaking off excess, and add to skillet skin-side down. Cook until nicely browned on both sides, 8 to 10 minutes. Transfer to slow cooker, placing skin side up on top of the potatoes. Repeat with remaining chicken.
- Pour off all but 2 tbl. of fat in the skillet, then return it to medium heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic, and cook, stirring, for one minutes. Transfer the mixture to the slow cooker.
- Return the skillet to high heat and add the wine, stirring and scraping to deglaze. Simmer until the wine is reduced by half, then add to the slow cooker.
- Add the remaining ingredients, tucking them among the chicken thighs. Cover and cook on LOW for 4 1/2 hours or high for 2 1/2 hours.
Nutrition Facts : Calories 705.4, Fat 44.2, SaturatedFat 11.1, Cholesterol 191, Sodium 616.2, Carbohydrate 31.8, Fiber 4, Sugar 3.2, Protein 43
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