Thursday, September 26, 2013

Tuscan Chicken and Beans - crock pot

You are probably thinking, gosh what is she fixing now. I've been on an International kick lately. Mexican, Italian, German, Asian, well today it is Tuscan. Mediterranean/Greek/Italian of sorts.

I mentioned earlier this week that I had been looking at magazines and cookbooks. This is another great find from a magazine, but it's been Spatulized. Yeah, that's a word, or it is now :)

I seem to rarely have ALL the ingredients of these great recipes, so improvising is my way of life. I've pretty much always done that. That and just throwing in what looks and sounds good at the time. With about a 98% husband approval rate over the last 24 years, so not too bad.

This is a great dish because it involves little to no involvement  so if you have a busy day, toss it in the crock pot and walk away. Now who doesn't love that?

Tuscan Chicken and Beans (crock pot)
Serves 6
1 large onion, chopped
2 tsp garlic powder
9 boneless skinless chicken tenders (or whatever you have will work)
1/2 tsp dried thyme
black pepper
2 TBSP lemon juice and zest of the lemon
1 small can chopped black olives
1 can white beans (Northern) rinsed and drained
1 jar Cucina Toscana Kalamata Olive bruchetta blend**
**if you do not have this or can't find it use: 1 can fire roasted tomatoes diced, 1/2 cup Kalamata olives chopped, 1 1/2 dried Greek seasoning, 1/2 tsp oregano and 3 TBSP olive oil

In the slow cooker place the onion and garlic in the bottom. You might want to oil it first. Season chicken on both sides with thyme, pepper and Greek seasoning if you are using it. Place on top of the onions. Drizzle with lemon juice and zest. Top with the olive, tomato and bruchetta mix. Place the lid on and cook on low for 6 hours, if the chicken is thicker pieces or whole/bone in, cook on high.
Serve over orzo, couscous or pasta.


*Magazine suggestion - to change it up, use lamb instead of chicken, regular diced tomatoes instead of fire roasted and mint in the place of oregano.

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