Slow Cooked Greek Style Chicken Recipes

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.

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 a large nonstick skillet with non-fat cooking spray and set at medium high heat. Add the chicken and cook, turning once, until browned, about 5-8 minutes.
• Transfer chicken to a 5-6 quart slow cooker. Arrange cauliflower, fennel, onion, olives around the chicken. Then cover with garlic, lemon zest, oregano, salt and pepper.
• Pour in broth and tomatoes.
• Cover and cook about 4-5 hours on high or 6-8 hours on low.
• Stir in yogurt and artichokes and cook for about another 15- 30 minutes.

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:

• Trim the excess fat from pork. Heat oil in a 10 or 11-inch skillet over medium-high heat. Cook pork 8 to 10 minutes, turning every two minutes until brown on all sides.
• Place pork in a 12 to 6 quart slow cooker and put broth, garlic, oregano, salt pepper on top. Cover cooker and set to "low" heat setting for 7 to 9 hours or until pork is tender.
• Remove pork from cooker and place on a serving platter. Spoon tomatoes, olives and feta on top of pork and serve immediately.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
• Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.

Steps:

• Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
• Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
• Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

Steps:

• Place potatoes in the bottom of crock pot (top potatoes with carrots, if using).
• Top with Chicken breasts.
• Combine the remaining ingredients and pour over the chicken and potatoes.
• Cook on the low setting for 10-12 hours.

Steps:

• Coat 12-inch nonstick skillet with cooking spray.
• Season turkey with salt and sage; shape into 1 inch balls, add to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4 to 5 quart slow cooker.
• Add potatoes, frozen artichokes hearts, oregano, pepper and broth; cover and cook on high heat 5 to 6 hours.
• (note when layering the ingredients in your slow cooker, arrange the artichoke hearts near the top so they do not overcook. It isn't necessary to thaw the artichokes first).
• About 15 minutes before serving; spoon cornstarch into a cup, add 1 tablespoon of the slow cooker liquid and lemon juice; stir well.
• Stir into slow cooker, cover and cook on low heat for 15 minutes more.