Mediterranean Roast Chicken in the Crockpot

Mediterranean Roast Chicken in the Crockpot
Fresh Garlic Herb Bread
Garden Salad with Carrots and Broccoli

This Mediterranean Chicken Dish is so delicious, your family will ask for it again and again.

Ingredients:
1 whole fryer, cut up, or 2 pounds of chicken pieces
2 cups of sliced mushrooms
1 15 ounce can of diced tomatoes
1 can of sliced black olives
1 small jar of marinated artichoke hearts
1 can of chicken broth
1 tablespoon of dried parsley
2 teaspoons of dried oregano
2 teaspoons of dried thyme
Salt and pepper
1 tablespoon cornstarch
Cooking spray
½ head of iceberg lettuce
½ cup of carrots
1 cup of broccoli florets, chopped
½ cucumber, sliced

In the morning:
Prepare the bread ingredients according to your bread machine and set on delay bake.
If you don’t have a recipe for garlic herb bread, add 2 tablespoons of chopped garlic to the wet ingredients and 1 tablespoon of Italian herbs to the dry ingredients.
Wash and dry the fryer.
Coat the crockpot with cooking spray. Place the chicken, mushrooms, tomatoes, artichoke hearts, olives, oregano, parsley, and thyme in the crockpot. Stir together.
Cover and cook on LOW 8 hours.

20 minutes before dinner:
Mix the cornstarch with ¼ cup of water, stir into the crockpot, then cook on HIGH for 15 minutes more.
Set the table.
Toss together the ingredients for the salad. Serve with the dressing of your choice.
Remove the bread from the machine to let it cool. Slice at the table.