I had wanted to make this recipe for Buffalo Chicken Stuffed Shells but it is going to have to wait until next week because Mike wanted a crock pot dinner yesterday. He looked through our Fix-It and Forget-It Lightly cookbook that his mom got us awhile ago and decided on Greek Chicken.
The source of our meal
Since our crock pot is on the smaller size, we modified the recipe a little bit.
5 medium-sized potatoes, quartered
3 12.5 oz cans white chunk chicken breast, drained
2 medium onions, quartered
1 whole bulb garlic, minced
1/2 cup water
3 tsp. dried oregano
1/2 tsp. black pepper
1 Tbsp. olive oil
The original recipe called for 3 lbs of chicken pieces with the skin removed so Mike figured that canned chicken would be fine. It also called for 1 tsp. salt, but since we used canned chicken we omitted that from ours.
After cutting everything up, we placed the potatoes in the bottom of the crock pot. We then added the chicken, onions and garlic.
The water, oregano, pepper and salt (if used) were mixed in a bowl and then poured on top of the chicken and potatoes. Finally, we topped everything with the olive oil.
Since we didn't start cooking the meal until a little after noon we decided to cook ours on high for 5 to 6 hours. You could cook it on low for 9 to 10 hours instead.
Even though there were very little ingredients in this meal it was, as Mike said, "very hearty". We were both surprised at how filling it was. Mike also said that he didn't think the Greeks ate like that, but our opinion was based on our limited experience with Greek food, namely Greek salad and Baklava.
This recipe was a winner! I'm excited to try more recipes from this cookbook since we have only made a few from it prior to this meal.
What is your experience with Greek food?