2quilt's Crockpot Greek Chicken recipe
Posted 06-04-2008 at 09:56 AM by 2quilt
9 chicken thighs, skinned
10 ounce cream of chicken soup
3 carrots, cut up
3 celery sticks, cut up
2 small red onions, cut up
1 zucchini, cut up
1 teaspoon oregano
2 teaspoon rosemary
1 teaspoon thyme
4 cloves garlic
black pepper to taste
1/2 cup lemon juice
12 kalamata olives, with juice from jar
feta cheese as garnish
Clean off chicken thighs and remove all visible skin. Pour entire ten ounce can of cream of chicken soup into the crockpot. Put carrots, celery, onions and zucchini into a Cuisinart and shread them, adding a tiny bit of water to get all the vegetables to reach the blades. When the veggies are shreaded, add them to the crockpot. Add herbs, garlic and black pepper to the crockpot. Of course you can add more of these herbs if you desire a stronger flavor. Add lemon juice. With clean hands, open the olives and remove/ discard the pits. Add the olives and some of the liquid from the olive jar to the crockpot. Stir everything up in the crockpot, cover it and set it to cook for 6 or 8 hours, depending on what time you want to eat dinner. At the end of the cooking time, if the chicken meat fell off the bones, remove the bones and that fat chunk that sometimes thighs have. Serve with rice made with chicken stock instead of water, and a salad. Add pieces of feta to each serving on the plate, or in the salad.
10 ounce cream of chicken soup
3 carrots, cut up
3 celery sticks, cut up
2 small red onions, cut up
1 zucchini, cut up
1 teaspoon oregano
2 teaspoon rosemary
1 teaspoon thyme
4 cloves garlic
black pepper to taste
1/2 cup lemon juice
12 kalamata olives, with juice from jar
feta cheese as garnish
Clean off chicken thighs and remove all visible skin. Pour entire ten ounce can of cream of chicken soup into the crockpot. Put carrots, celery, onions and zucchini into a Cuisinart and shread them, adding a tiny bit of water to get all the vegetables to reach the blades. When the veggies are shreaded, add them to the crockpot. Add herbs, garlic and black pepper to the crockpot. Of course you can add more of these herbs if you desire a stronger flavor. Add lemon juice. With clean hands, open the olives and remove/ discard the pits. Add the olives and some of the liquid from the olive jar to the crockpot. Stir everything up in the crockpot, cover it and set it to cook for 6 or 8 hours, depending on what time you want to eat dinner. At the end of the cooking time, if the chicken meat fell off the bones, remove the bones and that fat chunk that sometimes thighs have. Serve with rice made with chicken stock instead of water, and a salad. Add pieces of feta to each serving on the plate, or in the salad.
Total Comments 2
Comments
 |  That sounds delicious! How many people will it serve? |
Posted 08-04-2008 at 08:51 AM by Lucky Laser  |
| |  About 8 servings. I put 9 chicken thighs in there, and I make a batch of rice with it to soak up the juices, so I say 8 servings. We have been eating this for four suppers now, me and my husband, and we have just now run out of meat, but the juices are so good that I made another batch of rice and just ate the rice with the liquid over it. I don't really like veggies, but i have to eat them to live, so I put all those veggies through the Cuisinart to hide them from myself. If you like veggies, you can just cut them into bitesize pieces. |
Posted 09-04-2008 at 03:34 PM by 2quilt  |
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