Crockpot Mediterranean Chicken

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4.5 of 5 (13)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 247.7

Total Fat: 6.3 g
Cholesterol: 70.0 mg
Sodium: 752.2 mg
Total Carbs: 20.4 g
Dietary Fiber: 4.0 g
Protein: 27.7 g

View full nutritional breakdown of Crockpot Mediterranean Chicken calories by ingredient

Introduction

I got this recipe from a Low Carb Crockpot cookbook and "tweaked" it for lower cholesterol and sodium content. STILL high in sodium, though! I got this recipe from a Low Carb Crockpot cookbook and "tweaked" it for lower cholesterol and sodium content. STILL high in sodium, though!

Minutes to Prepare: 15

Minutes to Cook: 420

Number of Servings: 4

Ingredients

2 cups chopped portabello mushroom (6 oz)

6 roma tomatoes, chopped

1-14 oz can Reese Artichoke Hearts (6-8 medium sized) quartered - drained and rinsed

1- 4.25 oz can Mario Black Olives, chopped

1 Tbsp chopped garlic

2 Tbsp corn starch

1 lb. skinless/boneless (75 mg sodium/serving) chicken breast - cut into pieces

1 Tbsp. dried italian seasoning (HERBS, not a "seasoning packet")

1 cup College Inn (50% less sodium) Chicken Broth Light & Fat Free

Directions

Spritz slower cooker/crockpot with Olive Oil non-stick spray.. Combine mushrooms, tomatoes, artichoke hearts, garlic and olives. Mix together gently. Sprinkle with corn starch. Place chicken on top, sprinkle with Italian Seasoning. Add broth.
Cover and cook on low for 6 - 8 hours, on high for 3-1/2 to 4 hours. (Stir about half way through)
Serve with whole wheat pasta (I used egg noodles)

Number of Servings: 4

Recipe submitted by SparkPeople user MRSHONEYC.