BASIL CHICKEN WITH FETA (SLOW COOKER)
Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- I use skin-on, bone-in chicken. I browned the chicken and froze it, and put it in a 4 quart slow cooker frozen. Stephanie used skinless boneless and just put it in the slow cooker.
- Add the entire can of tomatoes, the chickpeas (rinse and drain if using canned - I cook from dried), green olives, basil leaves, and feta cheese. (I found 4 ounces to be enough, she used 8 ounces).
- Cover and cook on low for 6 to 7 hours. Mine was done without falling apart at 7 hours and I would test at 5 hours if using not-frozen chicken. Serve chicken and the copious juices over rice or couscous.
Nutrition Facts : Calories 745.6, Fat 45.2, SaturatedFat 14.7, Cholesterol 217.8, Sodium 1134.3, Carbohydrate 33.1, Fiber 7.1, Sugar 4, Protein 50.7
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