Crockpot Mediterranean Chicken
Serving Size: 4-5 chicken thighs
4-5 chicken thighs
¼ cup sliced green olives (seedless)
¼ cup sliced kalamata olives
¼ cup sliced purple onion
1 medium green or yellow zucchini (diced)
¼ cup cherry tomatoes (sliced)
¼ cup olive oil
2 Tbsp balsamic vinegar
¼ cup chopped fresh basil
1 tsp granulated garlic powder
1 Tbsp Italian seasoning
½ cup feta cheese
Salt + Pepper to taste
Plug crockpot in and set to high, spray inside with non-stick spray.
Place chicken thighs in crockpot (leave skin on).
Next, pour: green olive, kalamata olive, onion, zucchini, and cherry tomatoes on top of chicken.
Next, in a medium size bowl combine: olive oil, vinegar, basil, garlic powder, Italian seasoning, and salt/pepper. Whisk with fork, then pour over chicken mixture. (note: leave feta cheese out! This will be your topper at the very end :-) )
Let chicken cook for 3-4 hours or until done. Stir every 1-2 hours to ensure veggies are getting nice and moist!
When done, transfer chicken and vegetables to serving bowl and top with fresh feta! Serve over rice or quinoa.