I’m calling this “Mediterranean Chicken” for lack of any other proper title. A more appropriate name might be – Slow Cooker Whatever We Have In The Pantry Chicken – because that is really how this developed, but it is a good, easy dish, that you can make with fresher ingredients in the summer time (remember real tomatoes??) or with all canned and bottled ingredients in the winter time. But it still tastes fresh, even in the dead of winter. I think that’s why I like it so much. You’ve seen most of the players on here before – lots of beans, tomatoes, etc. All the things that we regularly keep in our pantry. I always use the first five ingredients (plus herbs/spices), and everything else is just dependent on what’s in the house. Add and subtract ingredients as you like – you really can’t mess it up. And then serve over potatoes, or polenta, or couscous, or orzo, whatever grain you want. We usually do it with basmati rice. It’s all good. Which could be another good name for this dish, “Slow Cooker ‘It’s All Good’ Chicken”.
4-6 chicken breasts
1 16 oz. can pinto or cannellini beans, drained and rinsed
1 16 oz. can diced tomatoes, with liquid
2 roasted red peppers, roughly chopped (can’t get your hands on any? Make your own! Or just use regular red peppers!)
1 16 oz. can artichoke hearts, drained (in water, not oil)
Salt and pepper, to taste
1/2 cup of parsley, chopped
1/4 cup of capers
1/2 cup of sun-dried tomatoes
1 cup of Kalamata olives, pitted and chopped
1 pint of mushrooms
8 oz. baby spinach
6 oz. feta cheese, crumbled
- Add chicken breasts to the bottom of slow cooker
- Add all additional ingredients (except capers, spinach, feta cheese, and parsley, if using)
- Cook on high for 4 hours or low for 8 hours.
- 10 minutes prior to serving, shred chicken with a fork and add spinach, capers, parsley and/or feta – stirring well.
- Readjust seasonings to taste. Serve over rice.