Slow Cooker Chicken Breasts

Usually when I make slow cooker chicken, it ends up shredded. But I found a new recipe and I am sharing an old recipe that don't get shredded up. You have to remove it carefully from the slow cooker to keep the chicken from breaking apart, but it makes for some yummy, tender, moist chicken. Not to mention that it also makes for a very easy main dish! Throw together some easy sides and voila! Dinner is ready in a jiffy.



Chicken Athena

Ingredients:

6 boneless skinless chicken breast halves
2 medium onions, chopped (see notes below)
1/3 cup sun-dried tomatoes (not packed in oil), chopped
1/3 cup pitted Greek olives, chopped (Kalamata olives)
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
3 garlic cloves, minced
1/2 teaspoon salt

Directions:

Place chicken in slow cooker. Top with the remaining ingredients.

Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees.

Yield: 6 servings.

Nutrition information: 1 chicken breast equals 237 Calories, 6 g fat, 94 mg cholesterol, 467 mg sodium, 8 g carbohydrate, 1 g fiber, 36 g protein.

Source: Taste of Home recipe submitted by Radelle Knappenberger of Oviedo, Florida.

Notes: I used red onions and I thickly sliced them rather than chopping them. I placed the onions in the slow cooker first, put the chicken on top of the onions, and then placed the remaining ingredients on top of the chicken. I also served the chicken with a little feta cheese sprinkled on top. They were so flavorful and so easy! I served it with a side of couscous and the Basic Greek Salad that I already posted on our blog. You can find the recipe here. The only change to that salad recipe is that I forgot the banana peppers.



Slow Cooker Chicken Cordon Bleu

Ingredients:

6 chicken boneless skinless chicken breasts, pounded to flatten slightly
6 thin slices ham
6 thin slices Swiss cheese
1/4-1/2 cup flour, for coating
1/2 pound sliced mushrooms
1/2 cup chicken broth
1/2 cup dry white wine (or use more chicken broth)
1/2 teaspoon rosemary, crushed
1/ cup Parmesan cheese, grated
2 teaspoons cornstarch mixed with 1 tablespoon cool water
salt and pepper, to taste

Directions:

Place a slice of ham and a slice of cheese on each flattened chicken breast and roll up. Secure with toothpicks and roll each in flour to coat. Place mushrooms in the slow cooker, then the chicken breasts. Whisk together the broth, wine (if using), and rosemary; pour over chicken. Sprinkle with the Parmesan cheese. Cover and cook on low for 6-7 hours.

Just before serving, remove the chicken to a warm plate and add cornstarch mixture to the juices in the slow cooker; turn slow cooker on high and stir until thickened. Salt and pepper, then taste and adjust seasonings. Pour sauce over chicken rolls and serve.

Serves 6.

Source: I got this recipe from my Mom, but I'm not sure where she got it from!

Notes: I served this with a bagged salad kit, a frozen vegetable kit, and a box of Betty Crocker scalloped potatoes. Super easy.