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Jen's Greek Crockpot Chicken

Jen's Greek Crockpot Chicken

My dear friend Jen, the crock-pot recipe queen, shares a recipe her family enjoys: chicken thighs slow cooked with vegetables, herbs, and a tomato sauce warmed with cumin and cinnamon, then topped with feta. She served it over rice pilaf, but you could serve it over mashed potatoes or couscous.
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Prep Time 20 minutes
Cook Time 6 hours
Servings: 6
Course: Main Course
Cuisine: Greek
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons flour
  • 3 medium carrots, diced
  • 1 medium bell pepper, diced
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 (6-ounce) can tomato paste
  • 1/2 cup dry red wine (I didn't have any so I used some red wine vinegar)
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon honey
  • 1/3 cup crumbled Feta cheese

Method
 

  1. Dice vegetables and herbs.
  2. Slice the chicken.
  3. Combine the chicken and flour, toss to coat evenly. Put the floured chicken in the crock pot.
  4. Next place the veggies and herbs on top of the chicken.
  5. In a bowl, combine the tomato paste, wine, water, lemon juice, cumin and cinnamon. Blend well.
  6. Pour sauce over the veggies and chicken.
  7. Cover and cook on low for 6 to 7 hours or on high for 4 hours.
  8. Add honey and blend well.
  9. Serve over rice, potatoes, or couscous and top with feta cheese.

Nutrition

Calories: 230kcalCarbohydrates: 14gProtein: 25gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 115mgSodium: 443mgPotassium: 732mgFiber: 3gSugar: 7gVitamin A: 6346IUVitamin C: 37mgCalcium: 81mgIron: 2mg

Notes

Very high in vitamin A and vitamin C; high in niacin, selenium and vitamin B6.

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