Difference between revisions of "Slow-cooked Mediterranean Chicken"
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# Cook on low for 8 hours. | # Cook on low for 8 hours. | ||
| − | # Serve [[chicken]] over [[rice]]. | + | # Serve [[chicken]] over [[rice]]. |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Crockpot Recipes]] | [[Category:Crockpot Recipes]] | ||
Revision as of 08:53, 6 May 2012
Description
Purchased from McNew estate in Pasadena, Texas in 1987. Notation on card indicates this is “Sissy’s favorite Chicken dinner”. Dated 1967.
- Contributed by Cat's Recipes Y-Group
Ingredients
- 6 boneless skinless chicken breasts
- 1 large can tomato sauce
- 1 small can tomato purée
- 12 fresh mushrooms, sliced
- 12 jalapeno stuffed olives, sliced
- 1 tablespoon minced garlic
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh oregano
- 1 white onion, chopped
- ½ cup brandy
- 2 cups cooked brown rice
Directions
- Combine all ingredients except rice in slow cooker.
- Mix gently to combine all ingredients.
- Cook on low for 8 hours.
- Serve chicken over rice.
