Some of you have complained in the past about the proliferation of cream soup-based slow cooker recipes. While I have had some tasty dishes made with canned soup in the Crock Pot (and some of those soups are $10 for 10 at Kroger this week), I have also been looking for something a little healthier and more adventurous.
I have a great slow cooker book that I would recommend. It’s called “Slow & Easy” by Natalie Haughton. This past weekend, I decided to test Haughton’s recipe for Mediterranean Chicken with Artichokes, Mushrooms and Sun-dried Tomatoes. Some of the ingredients are a bit more expensive than your typical slow cooker recipe (sun-dried tomatoes, artichokes, capers), but the tomatoes and capers can be used to make this dish again or make another yummy recipe with a similar flavor profile. They’ll keep a while in the fridge, too.
We enjoyed this dish over white rice, but it would also be tasty over brown rice or your favorite pasta. A sprinkle of freshly grated Parmesan cheese certainly didn’t hurt the overall flavor. The recipe calls for chicken breasts, but I used boneless, skinless chicken thighs. The flavors of white wine mingled beautifully with the zippy tomatoes, earthy mushrooms and tart capers. Oh, and next time I make this, I might throw in some sliced black olives.
Mediterranean Chicken with Artichokes, Mushrooms and Sun-dried Tomatoes
Serves 5 to 6
2 pounds skinless, boneless chicken breast halves (or thighs)
3/4 cup dry white wine
3 Tbsp. cornstarch
1 tsp. dried basil
1/2 tsp. freshly ground black pepper
1 can (14.5 ounces) diced tomatoes
1 package (12 ounces) frozen artichoke hearts, thawed and drained, or a can (13.75 ounces) artichoke hearts, rinsed, drained, and halved
8 ounces fresh cremini mushrooms, thickly sliced
1 medium onion, chopped
1/4 cup julienne slices, oil-packed sun-dried tomatoes
3 tablespoons drained capers
1. Pat the chicken breasts dry with paper towels. Trim off any visible fat.
2. In a medium bowl, stir together the wine, cornstarch, basil, pepper, and tomatoes with their juices until well mixed. Transfer to a 5-quart electric slow cooker.
3. Stir in the artichokes, mushroom slices, onion, sun-dried tomatoes, and capers until well mixed. Place the chicken breasts on top and gently push them down to submerge them partway in the sauce mixture. Spoon some of the sauce up and over the chicken.
4. Cover and cook on the high heat setting for 2-3/4 or 3 hours, or on the low heat setting for about 5 to 5-1/2 hours, stirring once halfway through the cooking time, if possible, until the chicken is cooked through and the sauce is thickened. Stir after the cooking is completed. Season with sat to taste.
Source: “Slow & Easy” by Natalie Haughton