The flavors in this dish combine all day in the slow cooker to make a meal that is tasty and warm. The list of ingredients is long, but the preparation is easy. Buy the vegetables that are already chopped to shorten the prep time.
Ingredients:
2 cups of sliced crimini mushrooms
1 can of diced tomatoes with Italian seasoning (14 ounce can)
1 small jar of artichoke hearts in olive oil
1 cup of chicken broth
1 yellow onion, chopped
2 celery stalks, chopped
1 small peeled and chopped eggplant (about 2 cups)
1 small can of sliced black olives, drained
2 Tbsp capers
3 teaspoons poultry seasoning
1 teaspoon crushed thyme
Dash of salt and pepper
1 fryer chicken, cut up, or 4 large chicken breasts
Cooked risotto (arborio rice)
Preparation in the morning:
Put the first twelve ingredients in the slow cooker and stir them together.
Add the chicken, and cover with the other ingredients.
Cook on low for 8 hours, or high for 4 hours.
In the afternoon:
Cook the arborio rice following my basic risotto recipe directions.
If the sauce on the chicken is too thin, add 1 Tbsp cornstarch mixed with ¼ cup water to the broth. Allow it to thicken.
Serve the Mediterranean Chicken over the risotto.
