Basil Chicken With Feta (Slow Cooker)
- Ready In:
- 6hrs 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 lbs chicken thighs (I used drumsticks and thighs)
- 1 (14 1/2 ounce) can fire-roasted diced tomatoes
- 1 cups cooked chickpeas or (14 1/2 ounce) can chickpeas
- 1⁄2 cup pitted green olives
- 1⁄4 cup fresh basil leaf, tightly packed
- 4 -8 ounces feta cheese, crumbled
- cooked rice or couscous
directions
- I use skin-on, bone-in chicken. I browned the chicken and froze it, and put it in a 4 quart slow cooker frozen. Stephanie used skinless boneless and just put it in the slow cooker.
- Add the entire can of tomatoes, the chickpeas (rinse and drain if using canned - I cook from dried), green olives, basil leaves, and feta cheese. (I found 4 ounces to be enough, she used 8 ounces).
- Cover and cook on low for 6 to 7 hours. Mine was done without falling apart at 7 hours and I would test at 5 hours if using not-frozen chicken. Serve chicken and the copious juices over rice or couscous.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!