Best Slow Cooker Mediterranean Braised Chicken Recipes

Slow-Cooker Mediterranean Braised Chicken image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 5h

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 cut-up whole chicken (4 to 5 lb), skin removed
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dry white wine or nonalcoholic white wine
6 thin slices lemon
5 cloves garlic, finely chopped
1 large red onion, cut into wedges
1 teaspoon herbes de Provence
1 cup Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
30 pitted green olives or pimiento-stuffed manzanilla olives
1/4 cup chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook half of the chicken pieces in oil 4 to 6 minutes, turning once, until brown. Place chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken pieces.
Add wine to skillet; heat to simmering over medium heat, stirring to loosen brown particles. Pour into slow cooker. Add lemon, garlic, onion and herbes de Provence. Pour broth over top.
Cover; cook on Low heat setting 4 hours.
Stir artichoke hearts and olives into slow cooker. Cover; cook 30 minutes longer. Garnish with parsley.

Nutrition Facts : Calories 390, Carbohydrate 15 g, Fiber 1 g, Protein 36 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1860 mg

Slow-Cooker Mediterranean Braised Chicken image

Provided by @MakeItYours

Number Of Ingredients 13

2 tablespoons olive oil
1 cut-up whole chicken (4 to 5 lb), skin removed
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dry white wine or nonalcoholic white wine
6 thin slices lemon
5 cloves garlic, finely chopped
1 large red onion, cut into wedges
1 teaspoon herbes de Provence
1 cup Progresso® chicken broth (from 32-oz carton)
1 can (14 oz) Progresso® artichoke hearts, drained, quartered
30 pitted green olives or pimiento-stuffed manzanilla olives
1/4 cup chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook half of the chicken pieces in oil 4 to 6 minutes, turning once, until brown. Place chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken pieces.
Add wine to skillet; heat to simmering over medium heat, stirring to loosen brown particles. Pour into slow cooker. Add lemon, garlic, onion and herbes de Provence. Pour broth over top.
Cover; cook on Low heat setting 4 hours.
Stir artichoke hearts and olives into slow cooker. Cover; cook 30 minutes longer. Garnish with parsley.