Ingredients for Slow Cooker Mediterranean Chicken
- 1 large onion
- 1 bell pepper (any color)
- Garlic Cloves
- Stewed Tomatoes
- Tomato Paste
- Red Wine
- Boneless Skinless Chicken Breasts
- Fresh Parsley
- Lemon Juice
- Nutmeg
- Salt And Pepper
- 1 teaspoon dried basil
- Pitted Black Olives
- Red Pepper Flakes
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How to Make Slow Cooker Mediterranean Chicken
- Preheat oven to 375°F (190°C).
- Cut 1 large onion, 1 bell pepper (any color), and 4 cloves garlic into thick slices.
- Chop 1/2 cup fresh parsley.
- In your slow cooker, combine the following: 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces), sliced onion, bell pepper, garlic, 1/2 cup dry white wine (or chicken broth), 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir to ensure chicken is fully coated.
- Cover and cook on high for 5 hours or low for 8 hours, or until chicken is cooked through and easily shreds with a fork.
- If using spaghetti squash: Cut a medium spaghetti squash lengthwise, remove seeds, and drizzle with 1 tablespoon olive oil, salt, and pepper.
- Bake alongside the chicken during the last 45 minutes of cooking time, cut-side up.
- Once cooked, remove spaghetti squash from the skin using a fork, and toss with 1 tablespoon of butter, salt, and pepper.
- Serve the shredded chicken over cooked pasta (or spaghetti squash) and sprinkle generously with Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
51g
Fat
5g
Carbs
8g
