On Monday I discussed how that day's recipe inspiration came from a saltine cracker box. More often, however, my inspiration comes from typing a few key ingredients into the Google search bar and scanning through the links that result. I knew that I wanted to make something in the slow cooker, and the ingredients I had in mind were chicken thighs, tomato, mozzarella, and basil. However, my eye was immediately caught by a recipe for basil feta chicken. It met nearly all my requirements, aside from the different cheese. A quick trip to the grocery store, and with feta in hand, I put together the slow cooker recipe (along with several additions/changes of my own). This slow cooker meal is super-simple to make, and the resulting tomato feta chicken is divine.
Tomato Feta Chicken (printer-friendly version)
makes 4-6 servings
1 1/2 pounds boneless, skinless organic chicken thighs
1 (14.5-ounce) can organic fire-roasted tomatoes
1 (14.5-ounce) can garbanzo beans, drained and rinsed
~1 cup (3.8-ounce can) sliced black olives
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon ground sumac
2 cloves garlic, minced
4 ounces crumbled organic feta cheese (reserve a little bit for garnish)
fresh basil leaves, for garnish
1. Add the chicken thighs to the bottom of a 4-quart slow cooker bowl.
2. Top the chicken with the fire-roasted tomatoes, garbanzo beans, olives, oregano, black pepper, ground sumac, and garlic. Sprinkle with crumbled feta cheese.
3. Cook on low for 6-7 hours.
4. Once cooked, use two forks to shred the chicken.
5. Serve over rice or other grain. Top with fresh basil leaves and additional crumbled feta cheese.
(adapted from this recipe)
makes 4-6 servings
1 1/2 pounds boneless, skinless organic chicken thighs
1 (14.5-ounce) can organic fire-roasted tomatoes
1 (14.5-ounce) can garbanzo beans, drained and rinsed
~1 cup (3.8-ounce can) sliced black olives
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon ground sumac
2 cloves garlic, minced
4 ounces crumbled organic feta cheese (reserve a little bit for garnish)
fresh basil leaves, for garnish
1. Add the chicken thighs to the bottom of a 4-quart slow cooker bowl.
2. Top the chicken with the fire-roasted tomatoes, garbanzo beans, olives, oregano, black pepper, ground sumac, and garlic. Sprinkle with crumbled feta cheese.
3. Cook on low for 6-7 hours.
4. Once cooked, use two forks to shred the chicken.
5. Serve over rice or other grain. Top with fresh basil leaves and additional crumbled feta cheese.
(adapted from this recipe)
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