I made this dish last weekend and it was delicious!
Crockpot Mediterranean Chicken
* 1 small fresh lemon or lemon juice/lemon essential oil
* 1 ½ cups chopped onion
* 1/3 cup Kalamata olives, pitted and halved (from a jar, no additives/chemicals)
* 2 tablespoons drained capers (from a jar, no additives)
* * 1 ½ cups Pomi Chopped Tomatoes or about 4 fresh, medium-sized tomatoes peeled and cubed (see tip below for easy tomato peeling)
* About 2 lbs boneless, skinless chicken thighs – majority of fat cut off
* 1 tsp salt
* ½ tsp fresh ground pepper
* 1 tablespoon light olive oil (good for high-heat cooking)
If using fresh lemon, zest the rind and set rind aside in small bowl in fridge. Slice lemon in half and squeeze lemon to get 1 ¼ tablespoons lemon juice. Or do it the easy way and use 1 ¼ tablespoons pre-squeezed lemon juice (best to use juice that comes in glass, not plastic, and has no added sugar or chemicals) and substitute the lemon rind with lemon essential oil (used just before serving).
Combine lemon juice, onion, olives, capers, and tomatoes in a 5-quart electric crockpot/slow cooker.
Put olive oil in skillet and heat to medium high. Sprinkle chicken pieces with salt and pepper and brown both sides – about 2 minutes on each side.
Place browned chicken pieces on top of mixture in crockpot. Cover and cook on low for 4 hours.
After four hours, carefully removed chicken pieces onto a platter. Sprinkle lemon rind or a small drop of lemon essential oil on top of each piece of chicken. With a slotted spoon (because sauce will be very watery), top chicken pieces evenly with sauce.
1. To easily peel skin off tomatoes, drop them in boiling water for about 1 minute. Remove and allow to cool for a few minutes, then prick the skin with a knife and the skin will easily slide off.
2. Fred Meyer sells an organic lemon juice that comes in a glass jar and has no added sugar or chemicals in their health food section with other juices. It’s wonderful and has a long shelf life in the fridge.
3. If you choose to make this recipe with bone-in thighs, use about 3 lbs. I don’t like eating meat with bones, but I’ll admit the dish is tastier with bone-in chicken.