Sep 9, 2010

Mediterranean Roasted Vegetable & Chicken Chili

This is cooking in my crock pot right now, and it smells fantastic. I added an extra can of chickpeas, didn't drain the tomatoes, quadrupled the garlic, and used all chicken broth instead of adding water. Just had to share.

2 lbs bone-in chicken breast
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes, drained
3 tablespoons greek seasoning
2 teaspoons paprika
1 cup low-sodium chicken broth
2 zucchinis, cut into 1/2 inch pieces
1 red onion, thinly sliced
1 fennel bulb, trimmed, cored, sliced
3 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/4 teaspoon of salt
crumbled feta cheese (optional)

1 - combine chicken, beans, tomatoes, 2 tablespoons of the greek seasoning and 1 teaspoon of the paprika in slow cooker. Add Broth and 1 cup water. Cover and cook on HIGH for 4 hours, and LOW for 6 hours.

2. In large roasting pan, toss together 2 teaspoons of the Greek seasoning, 1 teaspoon paprika, zucchinis, onion, fennel, garlic and olive oil. Roast at 425 degrees for 35 mins stirring twice. Stir in lemon juice, oregano and zest.

3. Remove chicken and shred into bite size pieces discarding bones. Stir chicken back into the slow cooker, adding in vegetables and remaining 1 teaspoon greek seasoning and salt. Cook an additional 15 mins and sprinkle with feta cheese.


Post a Comment