Wednesday, January 4, 2012

Recipe: Crockpot Mediterranean Chicken

There are some days when we don't have much time after I get home before we have to run out of the house for something else... tonight, it's Girl Scouts.  Instead of running to McDonald's or something similar, or asking my mother-in-law to feed the kids before I get home, I like crockpot meals.

This one is really yummy and both kids liked it.  I'd say that's a keeper.

I served it over a  package of fresh pasta that I had left over from The Hubby's New Year's Eve Chicken Parm, but of course any thicker noodle would work.

Crockpot Mediterranean Chicken

3-4 boneless, skinless chicken breasts (I put them in the crockpot frozen)
1 large can (28oz) crushed tomatoes
1/2 small onion, chopped
1 tsp garlic powder
1 tsp oregano
2 Tbsp cooking sherry

1 c cubed feta cheese, drained

Put the chicken in your crockpot (3 1/2 qt works well).  Cover with the tomatoes and the rest of the ingredients except for the feta.  Cook all day (8-10 hours, or until chicken is done - less if chicken is not frozen when you start)

Before serving, shred up the chicken with two forks and stir in the feta.  Serve over wide noodles or rice.

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  1. I tend to get really dry chicken breasts in the crockpot. Wondering if it has ever been an issue for you???

  2. You said crock pot, I came running :) lol
    This sound delicious - I will have to give it a try!

  3. When I start with frozen chicken, it doesn't dry out for me. When I've started with thawed chicken, I've had it dry out.