Crockpot Mediterranean Chicken

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4.5 of 5 (12)
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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
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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!
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.

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Member Ratings For This Recipe

  • We love this recipe! Easy, yummy and healthy! I served it over basmati rice for the family and I ate it without rice and it was great! We added fresh, shredded parmesean cheese and we are looking forward to trying it with crumbled Feta cheese too! - 2/26/13

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  • I followed this recipe pretty closely, except I used Kalamata olives, and I added some chives, drained capers, and garlic powder and paprika. The only thing is mine was really soupy, so I wouldn't bother with the cornstarch next time since it didn't thicken it. Overall, still pretty good. Thanks! - 3/26/11

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  • It was ok...I made a few changes but didn't really care for it much. I had a lot of leftovers but didn't eat any of them. - 2/18/11

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  • I really enjoyed this blend of flavoring. Instead of roma tomatoes I used a can of low sodium diced tomatoes. Served it over whole wheat pasta. - 2/14/11

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  • I'm cooking this tonight. It sounds delicious and was easy to prepare. Thanks for sharing the recipe! - 9/13/10

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