Posts Tagged ‘from’

I’ve been working my tookus off trying to discover good slow cooker recipes that my whole family will enjoy.  It’s not been that easy.  It doesn’t help that my family is comprised of picky eaters that don’t think they’re picky. *rolling my eyes*  That’s the worst kind of picky eaters.  They eat at other people’s houses and praise the hostess for her cooking.  Then, THEN, when they’re in the comfort of their own dinner table, tell me immediately what they think I should leave out of the meal the next time I make it.  As if I’m actually going to bother making the meal again.  What’s the point?  They want me to leave out all the good stuff!

Some one, anybody, PLEASE tell me I am not alone.  I am an adventurous eater surrounded by picky eaters that would prefer to eat from a box of macaroni-n-cheese than eat a spinach salad topped with strawberries and almond slivers, drizzled with a fruity vinaigrette.  What’s a spinach salad have to do with Mediterranean Chicken Thighs?  Nothing.

As for this easy slow cooker recipe, it did not go over well.  I should have left out the zucchini, olives, and bell pepper and just cooked the thighs in onions, Greek seasoning and chicken broth.  I used a bed of orzo, but it would have had a better mouthfeel with rice.  The chicken was VERY GOOD.  Seriously.  I used the leftovers for a quick chicken salad sandwich the next day.  Have you ever finished off a sandwich before realizing you had eaten it?  You remember taking that first bite and the next thing you know, you’re popping the crispy, crusty corner into your mouth.  That’s what happened to me.

Anyhoo.  I’m giving you the whole recipe as it was given to me and you can use it anyway it fits your taste.

HERE’S ALL IT TAKES

• 1 large zucchini, cut into large chunks
• 1 medium onion, cut into large chunks
• 1/4 cup pitted black olives, halved
• 4 garlic cloves, left whole
• 4 bone-in chicken thighs, skinned
• lemon peel from half of a lemon, no pith
• 1 teaspoon dried Greek seasoning or Italian seasoning, crushed
• 1/8 teaspoon salt
• 1/2 teaspoon fresh black pepper
• 1/3 cup chicken broth
• 1 cup canned plum tomatoes, drained, diced
• 1/4 cup Parmesan cheese, shredded

In a 4 quart slow cooker, combine zucchini, onion, olives and garlic.  Lay thigh meat over vegetables.

Using a vegetable peeler, shave off the lemon peel from half a lemon, being careful not to pick up any white pith.  Toss peelings into crock pot.  Sprinkle the chicken with seasonings.  Pour broth over all of it.

Cove and cook on low-heat setting for 5 hours or high-heat setting for 2 1/2 hours.

Using a slotted spoon, transfer the chicken and vegetables to a serving platter. Discard cooking liquid.  Top chicken with tomatoes and Parmesan.

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