Just because the temperatures are rising doesn’t mean you should put away your crockpot just yet. In fact, I think the heat wave makes for a great time to use it so you don’t need to turn the oven on. A one pot meal is perfect for those hot summer days that you spend at the pool and the bounty of peppers appearing at the markets give it a lighter layer. Simply throw everything in the pot while you go for a dip or upon your return and let this little number simmer while you clean off all of that sticky sunscreen. This is a Tex-MED rather than a Tex-MEX –– a mediterranean influence if you will. Tender chicken wrapped into sweet peppers, black olives and capers in Tex-Med Crockpot Chicken. Serve this over rice, potatoes, or polenta for a fairly easy summertime meal loaded with flavor.
|Prep Time||10-15 Minutes|
|Cook Time||30-45 Minutes|
|Passive Time||15 Minutes|
- 1-1 1/2 Pounds skinless, boneless chicken thighs (or turkey or tofu)
- 1 1/2 Cups chicken stock
- 2 Cups sweet peppers stems removed, seeded and chopped
- 1-2 Medium jalapenos stems removed, seeded (if desired) and chopped
- 1 Cup olives pitted
- 1 Tablespoon capers
- 2 Teaspoons garlic cloves chopped
- 3 Tablespoons tomato paste
- 2 Tablespoons olive oil
- 2 Tablespoons all-purpose flour
- 2 Medium bay leaves
- 1 Teaspoon ground black pepper
- Place the olive oil and the flour into the slow-cooker (or heavy duty pan/Dutch oven if using) and turn on low heat (or preheat oven to 325 degrees). Whisk the oil and flour together until well combined. Next, add the tomato paste, and the chicken stock and continue to whisk together well.
- Add the meat, sweet and hot peppers, olives, parsley, capers, garlic, bay leaves and black pepper into the pan. Cover and let cook for 30 minutes.
- Check the meat at the 30 minute mark to see if it’s cooked through. If not continue to cook for a few more minutes and check again. Turn the slow cooker to it’s “keep warm” setting and let sit for another 10-15 minutes.
- Serve warm over rice, polenta or mashed potatoes.
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