By now it may have become apparent that I am totally obsessed with my crockpot. I work a lot and making dinner often times just doesn’t cross my mind. So, maybe that’s why I am always on the lookout for crockpot recipes. I got this recipe from Wildtree originally, but have tweaked it a bit to suit my own tastes. I like my meals to have a lot of flavor, so here’s my version/recipe of Mediterranean Chicken.

Mediterranean Chicken

Ingredients:

2 pounds chicken thighs and/or drumsticks (You can use breasts instead, but adjust cooking time to 4-5 hours on low.)
2 (14 oz) can diced basil, garlic, oregano tomatoes, undrained
1 (6 oz) jar marinated artichoke hearts, drained, not rinsed
1 (2 ½ oz) can sliced, pitted ripe olives, drained
1 1/2 Tablespoons quick cooking tapioca
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons Chicken Bouillon Soup Base
2 Tablespoons Wildtree Hearty Spaghetti Sauce Blend

Directions:

Combine all ingredients in a freezer bag, remove air and freeze.

To prepare: Defrost freezer bag in the fridge. Place contents of bag into a crockpot along with the water.

Cook on low for 6-7 hours or on high for 3 ½-4 hours. Serve with hot cooked linguine and a sprinkling of feta cheese on each portion.

To have available to complete this meal: