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.


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

  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.

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

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


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