I have been crock pot-ing it up this past week. We've just been super busy with work, getting ready for school, studying, hanging out with friends before the summer ends...the crock pot has really been a blessing this week.
This recipe is so easy that I'm kind of embarrassed to share it, but it turned out SO well, so I must.
Crock Pot Mediterranean Chicken
2-3 chicken breasts
1/2 can crushed tomatoes
1 jar of drained artichoke hearts
1/2 c. green olives (or whatever olives you prefer)
Place all ingredients in crock pot. Set to LOW and cook for 7-8 hours. Serve over orzo. We also had a marinated tomato-cucumber salad with ours.
Note: This recipe does NOT need any added salt. The brine from the olives and the artichokes was enough.
1 tomato, halved and cut into slices
1/2 cucumber, halved and cut into slices
1/2 onion, thinly sliced
1/4 c. apple cider vinegar
1/4 c. olive oil
Combine all ingredients in a Ziploc bag, removing as much air as possible. Allow to marinate in the fridge overnight.