Mediterranean Slow Cooker (9 page)

7. After waiting for 8 hours, take the pork and transfer it into the crockpot. Toss some onions and cook the dish to high heat. Allow the pork to warm for about 5 minutes.

8. You can heat the pitas then top the pitas with the following: tapenade, feta cheese, red onion, sliced tomatoes, tzatziki sauce and chicken.

1.         
   Crock Pot Chicken Tacos With Mexican Rice
   

Ingredients:

2lbs chicken breasts (about 4 large, or 5 medium,) cut in half

1 packet taco seasoning (or a double batch of homemade taco seasoning)

16oz jar salsa

Corn taco shells

Taco toppings: chopped tomato, lettuce, green onions, cheese, black olives, etc.

For the Mexican Rice (can easily be halved):

1 teaspoon extra virgin olive oil

1/4 cup minced onion

salt & pepper

1 cup salsa

1 cup jasmine rice

2 cups vegetable broth

Directions:

1. In creating chicken tacos, layer the chicken breasts at the bottom of the crock pot and sprinkle some taco seasoning then put the salsa. Cook on low heat for about 4 to 5 hours until the chicken is tender. Then, mix some cooking liquid.

2. Set the oven at 425 degrees then add the shredded chicken into the taco shells and pour cheese on top. Bake it for about 2 to 3 minutes or until the cheese melts. You may top it with your preferred toppings.

3. In cooking the Mexican rice, heat the oil using medium heat. Put in the onion and season with pepper and salt. Sauté the dish for 5 minutes. Combine the salsa, vegetable broth and rice. On low heat, cover and let it simmer for about 20 to 25 minutes. Serve the dish along with the Chicken Tacos.

1.        
   Crockpot Mediterranean Chicken Ragù With Orecchiette
   

Ingredients:

1 + 1/2 cups chicken broth

1 can (14 ounce) petite diced tomatoes

8 artichoke hearts, cut in half

1 roasted red pepper, diced

3 fennel stalks, diced

1 yellow onion, diced

2 tablespoons capers

5 cloves garlic, minced

2 teaspoons dried Italian seasoning

1/4 cup fresh parsley, chopped

1 teaspoon sea salt

1/4 teaspoon black pepper

1 + 1/2 pounds chicken breasts or cutlets, boneless, skinless

8-12 ounces Orecchiette pasta

parmesan cheese, for serving

Directions:

1. Put in the tomatoes, broth, artichokes, fennel, red pepper, capers, garlic and onion. Mix in the pepper, salt and Italian seasoning. Put the mixture in the chicken breasts and cook it on low heat for 6 to 8 hours. Take the chicken and shred it using two forks. Put it back and stir.

2. Cook the pasta and once it is al dente, add in the sauce and warm the dish. Cook it for about 10 minutes until the pasta absorbs the sauce them top with parmesan cheese.

1.        
   Slow Cooker Salsa Chicken Tacos and Rice Bowls
   

Ingredients:

2 cups (16 ounces) salsa (
I like Green Mountain Gringo
or
Newman's Own
)

1 can (6 ounces) large black olives, sliced

1/4 cup diced red onion

2 cloves garlic, minced

1 - 2 tablespoons diced pickled jalapeno or 1 fresh, optional (omit if using a "hot" salsa)

1 teaspoon white wine vinegar

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano, crushed between fingertips

1 cup finely shredded cheddar or monterey jack (or a mix), plus more for serving

1 cup corn, optional

1 pound boneless, skinless chicken breasts

coarse salt and fresh black pepper

For Serving:

1 cup dried rice, cooked

or

taco shells

or both!

sour cream, for serving

diced avocado, for serving

shredded lettuce, for serving

Directions:

1. In a 3 to 5 quart crock pot, combine ¼ cup of water, salsa, onions, olives, jalapeno vinegar, garlic, cumin, chilli powder, corn and oregano. Set it on high heat and mix.

2. Slice the chicken breasts in half and use salt and pepper to season the chicken.

3. Cook the chicken on high heat for about 3 to 4 hours. Then, remove the chicken breasts and shred it into small pieces. Use salt and pepper to add seasoning to the sauce.

4. Put the chicken back and add cheese. If it is watery, you can remove the lid and leave it there for 15 minutes.

5. Serve alongside rice then add some avocado, sour cream and extra cheese.

1.       
   Slow Cooker Chicken Gyro Bowls
   

Ingredients:

Chicken

2 lbs. boneless skinless chicken breast (or use skinless thighs)

2 cloves garlic, finely chopped or grated

1 teaspoon dried oregano leaves

1/2 teaspoon dried dill weed

Pinch of crushed red pepper flakes

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons olive oil

1 tablespoon red wine vinegar

Juice of 1/2 medium lemon

1/3 cup water

Tzatziki

16 oz. Yoplait® Greek 100 plain yogurt (from 2-lb container)

1/2 English (hothouse) cucumber or 1 regular cucumber, peeled, seeded and diced small

2 to 3 cloves garlic, grated or finely minced

1 tablespoon white wine vinegar

1 teaspoon dried dill weed

1 teaspoon dried oregano leaves

Salt and pepper, to taste

Juice of 1/2 medium lemon

1 tablespoon extra-virgin olive oil

Tortillas and Toppings

8 to 12 Old El Paso™ Stand 'N Stuff™ soft flour tortillas, heated as directed on package

1 red onion, sliced

1 cup grape tomatoes, sliced

1 cup crumbled feta cheese (4 oz.)

Directions:

1. Put some cooking spray in a 4 quart slow cooker then put all chicken ingredients into the slow cooker. Stir and cook on low for about 6 to 8 hours.

2. To make the Tzatziki, remove any liquid off from the surface of the yogurt and stir all of the Tzatziki ingredients in a bowl except for the oil. Drizzle 1 tbp of oil then cover it and put it on the fridge for about 30 minutes.

3. Take the chicken from the slow cooker and shred it into pieces and divide it among the tortillas. Top each tortilla with Tzatziki, grape tomatoes, feta cheese and red onion.

1.        
   CrockPot Greek Chicken Soup with Garbanzos and Oregano
   

Ingredients:

3-4 cups diced, cooked chicken
1 can (15.5 oz.) garbanzo beans (chickpeas)
1 onion, diced small
1 can (14.5 oz) petite diced tomatoes with juice
2 T finely chopped fresh oregano (or use 2-3 tsp. dried oregano)
1 tsp. minced garlic (or use garlic puree from a jar)
1 tsp. Greek Seasoning (If you don't have Greek Seasoning, see note below.)
1 tsp. vegetable soup base (I like
Better than Bouillon Organic Vegetable Base
) 
6-8 cups chicken stock,
homemade
or canned
1/2 cup chopped fresh parsley
crumbled Feta cheese for serving (optional, but very good)

Equipment: I used
my favorite Crock Pot 3.5 Quart Slow Cooker
, but any size that's close will work.

Directions:

Cut and make 3 to 4 cups of diced chicken. Use colander to rinse garbanzo beans then add the chopped onion and oregano along with all of the other ingredients into the crockpot except for the parsley. Cook it on low heat for about 8 to 10 hours.

Before serving the soup, chop the parsley. Then. Add the parsley to and cook for a few minutes. Serve the dish hot and put some crumbled Feta and additional parsley.

Note: For Greek seasoning, you can combine the following: oregano, garlic, salt, lemon peel, marjoram and black pepper.

1.        
   Slow cooked lamb shoulder with blackcurrant glaze