August 27, 2009

Slow Cooker Mediterranean Chicken

As I have said before, why use the slow cooker if you’re gonna mess up pots and pans? This recipe is easy, easy, easy – and tasty too! Enjoy.  

Mediterranean Chicken
6 servings

6 boneless, skinless chicken breasts
2 tablespoons lemon juice
1 teaspoon black pepper
1 teaspoon celery salt
1 teaspoon Italian seasoning
1 teaspoon paprika
1 small onion -chopped
1 -7 oz roasted peppers -drained and sliced
1 can cream of mushroom soup
1 can cream of celery soup
1/3 cup dry sherry or white wine
1 -14 oz quartered artichokes –drained
Rotini or egg noodles, cooked
Fresh parsley
Parmesan cheese

Rinse and dry chicken, cut into sections and place in a large bowl. Sprinkle with the lemon juice and seasonings. Toss to coat. Spread chicken into the slow cooker alternating with the onions and peppers.
In the bowl, mix the soups with the sherry and pour into the slow cooker. Cook on high for 4 hours or low for 8.
Stir in the artichokes the last half hour.
Spoon Mediterranean Chicken over pasta and sprinkle with fresh parsley, parmesan cheese and paprika.
Serve with a rustic garlic buttered bread.


  1. That's a chewy & yummy Mediterranean chicken recipe. Thanks Drick!

  2. This one came up just in time to help a friend. She has three boys and all are in different parks. So she was just asking me about crockpot meals. I will passing this one on to her.