Delicious!! If we'd played some thematic dinner music our family would've thought we were dining at Olive Garden tonight yet the bill for this meal was NOTHING like when we actually went there last month with my extended family. The chicken was super tender and the sauce tasted so fresh and restaurant-like but a lot healthier. No greasy plates here! I should've doubled the recipe for leftovers.
I would serve this to dinner guests.
slow cooker mediterranean chicken (adapted from Spark Recipes)
2 cups chopped portabello mushrooms (okay, I omitted this for my kids' sake)
6 roma tomatoes, chopped (I used a can of petite diced tomatoes)
1 (6.5 ounce) jar marinated artichoke hearts
1/2 cup quartered kalamata olives
1 tablespoon garlic
2 tablespoons cornstarach
1 pound skinless, boneless chicken breasts, cut into pieces*
1 tablespoon Italian seasoning
1 cup chicken broth
Spritz slow cooker with non-stick spray. Combine mushrooms, tomatoes, artichoke hearts, garlic, olives and Italian seasoning Mix together gently. Combine cornstarch and chicken broth and add to slow cooker and stir gently. Place chicken on top.
cover and cook on low 6-8 hours. Stir half way through.
Serve with whole wheat pasta.
Sprinkle with Parmesan cheese.
*If you want to use frozen chicken breasts like I did, follow the recipe but place frozen chicken on top and turn the slow cooker to HIGH. After an hour your chicken will be thawed enough to cut into pieces. Place back into the slow cooker and turn the temperature down to LOW.