Best Greek Style Slow Cooker Sausage And Artichokes Recipes

SAUSAGE AND ARTICHOKE DIP

Sausage and Artichoke Dip image

Make and share this Sausage and Artichoke Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories Pork

Time 55m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 lb bulk sausage
1/2 cup chopped green onion
1/2 teaspoon minced garlic
1/2 teaspoon cavender all purpose Greek seasoning
1 1/2 cups mayonnaise
1 1/2 cups grated parmesan cheese
1 (14 ounce) can artichoke hearts, drained and chopped finely
tortilla chips

Steps:

In a skillet, cook the sausage until no longer pink.
Add the green onions and garlic; cook for 3-5 minutes longer.
Drain and set aside.
In a bowl, mix together the Greek seasoning, mayonnaise, Parmesan cheese, artichoke hearts and sausage mixture.
Pour into a greased 2-quart baking dish.
Bake at 350 degrees for 25-30 minutes or until bubbly and lightly browned.
Serve warm with tortilla chips.

Nutrition Facts : Calories 481.3, Fat 32.2, SaturatedFat 12.2, Cholesterol 115.9, Sodium 1210.5, Carbohydrate 14.5, Fiber 8.9, Sugar 1.6, Protein 34.5

SLOW COOKER SAUSAGE AND SAUCE

Slow Cooker Sausage and Sauce image

this is my original recipe I also posted it on allrecipes. I came up with this just to make something quick but is now a regular in the winter. Serve on rolls or over rice or noodles.

Provided by jellyko

Categories One Dish Meal

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

8 Italian sausages or 8 kielbasa
26 ounces favorite spaghetti sauce
1 green bell pepper, thinly sliced
1 small onion, sliced

Steps:

combine all into slow cooker and cook on low 5-6 hours.
Serve on rolls, rice or noodles.
Note: another delicious option is to take 2-3 fully cooked chorizo sausages, remove casing and crumble into sauce for a spicier mexican pasta sauce -- is wonderful!

GREEK-STYLE CHICKEN AND ARTICHOKES

Greek-Style Chicken and Artichokes image

Make and share this Greek-Style Chicken and Artichokes recipe from Food.com.

Provided by iewe7726

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast, cut 1-1/2-inch cubes
2 tablespoons olive oil
1 (14 ounce) can artichoke hearts, drained and quartered
6 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup chicken broth
1 tablespoon lemon juice
2 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon lemon peel, grated
2 teaspoons oregano leaves, chopped
1/4 teaspoon crushed red pepper flakes

Steps:

Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.

Nutrition Facts : Calories 290.1, Fat 10.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 415.2, Carbohydrate 16.3, Fiber 9.3, Sugar 2.3, Protein 28.8

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