Slow Cooker Mediterranean Chicken Recipe

During last 10 minutes of cook time, cook couscous as directed on package. 3. Remove chicken and vegetables from slow cooker with slotted spoon. Serve over couscous. Stir sauce in slow cooker; spoon over chicken mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

And cooking the pork in the slow cooker will keep your kitchen cool. Hope you try this one for a summer meal from the slow cooker! Get complete instructions for Slow Cooker Mediterranean Pork with Couscous from Mel’s Kitchen Cafe. Mel uses a 4 Quart Slow Cooker for this recipe. Use the Index for Pork to see all the Slow Cooker or Pressure Cooker Pork Recipes that have been featured on this site.

1. Drizzle olive oil over the meat on both sides. 2. Combine all the spices in a small bowl. 3. Pat the spice rub into the meat on both sides. 4. Place seasoned meat into the slow cooker. 5. Add 1/4 cup water or broth to the bottom of the slow cooker. 6. Cook 6-7 hours on low until pork is tender.

This is a wonderful blend of hearty vegetables that slowly cook to blend all the delicious flavors. When I am making this amazing eggplant recipe in the slow cooker, the amazing aroma of Mediterranean flavors fills my house. I am a huge slow cooker recipe fan! Especially as the Holidays approach because eating well and without a lot of fuss is super important to me and my family.

Once chicken is browned remove and set it to the side. Add onion to the pan and cook for 2 minutes. Add white wine to the pan and continue to cook on high until liquid is reduced by half. Combine onion mixture, crushed tomatoes, olives, oregano, garlic, and salt to the slow cooker and stir to combine.

I love pulled pork no matter how it’s prepared, but this recipe is one of my favorites. The pork is tender and falling apart, and incredibly flavorful from the spices. We like to serve this meal with lots of rice to soak up all of the juice. Best of all, this meal is incredibly quick to put together. I love recipes that require little prep work. I hope you try this recipe and that you like it as much as we do! Combine the oil, broth and spices in a medium sized bowl.

To begin, I chopped up some fresh zucchini and red bell pepper. I minced some garlic, and sliced a handful of kalamata olive in half. All of the vegetables went into my slow cooker, along with two cans of Cannellini beans, a can of diced tomatoes, and a cup of chicken broth.

Turn on slow cooker to low setting (8 hours). Place onion, garlic, lamb, red wine, red capsicum, 2 cups beef stock,2 cups water, passata oregano, rosemary and 2 cups water into slow cooker. In a small non-stick frypan, on med heat, cook the chorizo for approx 3 mins, or until nice and browned, add to slow cooker.

So it was the falafel that pulled me in, but another menu item kept me coming back - a cold eggplant salad with a fantastic, mildly smoky slow-roasted flavor. I set out to make it right away, but the thought of keeping a pot on the stove for hours during July temperatures was less appealing, even if the result was a cool salad. Solution: Slow cooker, of course!

What do you think about a recipe with only 2 ingredients? Other than dry rubbing this chuck roast the night before, all you have to do is sear it and add the roast and one large jar of Delallo’s Mild Giardiniera to your slow cooker for 8 hours on low. I don’t know if it’s the vinegar in the giardiniera or the searing of the roast, but combined, this is my absolute favorite slow cooker recipe.

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