Slow-Cooked Greek Chicken
Start this recipe in the morning and come home to Grecian aromas and a complete meal of chicken, carrots, and potatoes.
Servings
6-8servings
Servings
6-8servings
Ingredients
  • 2tablespoons lemon juice
  • 1teaspoon minced garlic
  • 1 onionchopped
  • 1 can chopped tomatoeswith juice, 28-ounce
  • 1 bay leaf
  • 1/8teaspoon pepper
  • 1teaspoon dried oregano leaves
  • 2pounds bonelessskinless chicken breast halves
  • 1cup baby carrots
  • 1pound peeled red potatoescut in fourths
  • 2tablespoons all-purpose flour
  • 3tablespoons warm water
  • 1/4cup crumbled reduced-fat feta cheese
Instructions
  1. Combine lemon juice, garlic, onion, tomatoes, bay leaf, pepper, and oregano in crock pot. If desired, brown chicken on both sides in skillet coated with nonstick cooking spray over medium heat or just add chicken directly to cooker.
  2. Cover, cook on low heat 8–10 hours. Add carrots and potatoes within last few hours of cooking.
  3. Before serving, remove chicken breasts and vegetables, and pour sauce from cooker into a saucepan. In small bowl, combine flour and water to form a paste and add to sauce. Stir sauce over medium heat until bubbly and thickened.
  4. To serve, pour sauce over chicken and vegetables, sprinkle with feta cheese.
Recipe Notes

Calories 216, Calories from fat (%) 8, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 67, Sodium (mg) 416, Carbohydrate (g) 20, Dietary Fiber (g) 2, Sugars (g) 5, Protein (g) 30, Diabetic Exchanges: 1 starch, 1 vegetable, 3 very lean meat

Terrific Tidbit: This recipe may also be prepared in a large skillet. Cook chicken until almost tender. Add tomatoes and vegetables and cook about 40–50 minutes over low heat until chicken is done and vegetables are tender.