Name: Crockpot Mediterranean Chicken

Ingredients:

• Nonstick cooking spray
• 2 1/2 pounds chicken thighs and/or drum sticks, skinned
• 1 8- or 9- oz package frozen artichoke hearts
• 3/4 cup pitted kalamata olives
• 1 28-oz jar roasted garlic pasta sauce
• 1 cup crumbled feta cheese (4 oz)

Instructions:

• Lightly coat a 3 1/2 or 4-quart slow cooker with cooking spray
• Place chicken pieces in the prepared cooker
• Top with artichoke hearts and olives
• Pour pasta sauce over artichokes and olives
• Cover and cook on low-heat setting for 6 to 7 hrs, or on high-heat setting for 3 to 3 1/2 hrs
• To serve, sprinkle each serving with feta cheese

Comments: 12/09/2009 - Found kalamata olives at Harris Teeter, not pitted; used 1 pound chicken wing drumlettes (with bones) & pealed skin off; used ~1.7 lbs of boneless chicken breasts quartered; used 24 oz pasta sauce; cooked 3.5 hours on high.
3/11/2020 - I used 1.67 pounds of boneless, skinless chicken thighs. There were 6 in the package, and I trimmed a little fat and divided each into four pieces. There were no frozen artichoke hearts in Giant, so I used 2 cans (13.75-oz, dry wt. 8.4-oz) of quartered artichoke hearts. For the sauce, I used a 23.5-oz bottle of Newman's Own Farmer's Garden. The chicken was tender and moist. It could have used more spices, but we each added our own.

Source: Better Homes and Gardens 5-Ingredient Slow Cooker Recipes, 2004

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