My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Tuesday, March 15, 2011

Chicken Mediterranean

For some reason I don't do a lot of food in the slow cooker. No reason. But this is a wonderful tasty dish for the days when you have too many other things to do.

I like to salt and pepper my chicken and let it set overnight in the refrigerator. But if you forget, don't worry about it.

Chicken Mediterranean
4-6 servings
print recipe

1 cut-up frying chicken, or your favorite parts, about 3 pounds
1 pound fresh mushrooms
1/4 teaspoon ground black pepper
1 teaspoon salt
1 pound can of tomatoes, use your home canned
1/2 cup chopped onions
1 bay leaf
2 teaspoons basil leaves
2 medium zucchini, cut into 2-inch chunks
1 green pepper, cut into strips

Put chicken into slow cooker. Add rest of ingredients. Cook on low for 6-8 hours. When ready to serve, if desired, you may slightly thicken the sauce and serve with rice or noodles.

4 comments:

  1. Sounds like you might be able to cook this in a skillet as well, Bev. :)

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  2. This sounds real good, and I love the over night sit after being seasoned. I will have to try that. I have roasted peppers in the freezer, they should work wonderfully for flavor.

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  3. Yum! I'm just wondering if this is heavily flavored with the tomato base?

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  4. Yum! This sound delicious and easy!...:)JP

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