Greek Inspired Slow Cooker Chicken

Tuesday, January 15, 2013

I have made this chicken several times and it never lets me down! The flavor is out of this world--and the chicken turns out very tender. The original recipe says to use a whole chicken, but I use 3 or 4 boneless, skinless chicken breasts or thighs (thighs are particularly rich in flavor). My favorite way to eat it is with wild rice, prepared simply with a little butter and salt. We've also had it with Crash Hot Potatoes. One of my favorite things about this recipe is that there are always enough leftovers for me to use on my salads for several days of lunches. This chicken, along with red onion and feta cheese, and a little of the reserved cooking liquid as a dressing, makes a salad like no other!

Greek Inspired Slow Cooker Chicken

Total Time: 5 Hours

1 Lemon, Juiced
4 Garlic Cloves, Minced
1/4 Cup Olive Oil
1/2 Cup White Wine
1/4 Cup Chicken Broth
1 tsp Dill
1 tsp Rosemary
1 Tbsp Balsamic Vinegar
1/4 tsp Pepper
1/2 tsp Salt
1 Whole Chicken, Broken into it's Respective Pieces


Add all the ingredients with the exception of the chicken to the marinade.

Mix up well.

Add in the chicken and coat all the pieces completely.

Cook on low for 6 to 8 hours or on high for 4 to 6 hours.

Serve over noodles with sauce from the slow cooker spooned over the noodles and a little feta and olives for good measure.


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