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.