Mediterranean Slow Cooker Read Online Free Page A

couscous
    2 ounces crumbled feta cheese (about 1/2 cup) $
    Directions:
    1. Combine the initial 7 ingredients in a 4 quart electric slow cooker. Stir the ingredients well, cover and cook for about 4 hours. Add in parsley as well as the other 3 ingredients on the list.
    2. Follow the package directions and omit the salt and fat. Once the dish is ready, you may serve over couscous and add some cheese on top.
     
        Slow Cooker Mediterranean Braised Chicken

    Ingredients:
    2 tablespoons olive oil
    1 cut-up whole chicken (4 to 5 lb), skin removed
    3/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/2 cup dry white wine or non-alcoholic white wine
    6 thin slices lemon
    5 cloves garlic, finely chopped
    1 large red onion, cut into wedges
    1 teaspoon herbes de Provence
    1 cup Progresso™ chicken broth (from 32-oz carton)
    1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
    30 pitted green olives or pimiento-stuffed manzanilla olives
    1/4 cup chopped fresh Italian (flat-leaf) parsley
    Directions
    1. Using cooking spray, put some to your 5 to 6 quart slow cooker. Then in a 12 in skillet, use and heat 1 tbsp. of oil. Put some pepper and salt on the chicken.
    2. Cook half of the chicken pieces for 4 to 6 minus and wait until it is brown. Put the chicken in a slow cooker. Continue with the process until the remaining chicken pieces are cooked.
    3. Pour in some wine then simmer the dish over medium heat. Pour it into the slow cooker then you can add garlic, onion, lemon and herbes de Provence. After that, you may now put the broth on top.
    4. Cover and cook on low for about 4 hours.
    5. Stir the olives and the artichoke hearts in your slow cooker. Cook for 30 minutes more then sprinkle some parsley.
     
        Slow-Cooker Mediterranean Pot Roast

    Ingredients:
    1 boneless beef chuck roast (3 lb.)
    1 teaspoon salt
    1 tablespoon Italian seasoning
    1 large garlic clove, finely chopped
    1/3 cup sun-dried tomatoes in oil, drained and chopped
    1/2 cup sliced pitted Kalamata or ripe olives
    1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
    1/2 cup frozen pearl onions (from 1-lb bag)
    Directions
    1. In a 12 inch skillet, use some cooking spray and cook the beef over medium-high heat for 5 minutes. Once it is brown, you can sprinkle it with Italian seasoning, garlic and salt then remove the beef from the skillet.
    2. Put the beef into a 4 to 5 quart slow cooker then add some olives and tomatoes all over the roast. Add onions as well as the broth.
    3. Cook the dish for about 5 to 6 hours on low heat.
    4. Take the beef from the slow cooker and let it stand for around 15 minutes. Slice the beef and serve it with the onions and beef juice from the cooker.
     
        Slow Cooker Cilantro Lime Chicken

    Ingredients:
    Original recipe makes 6 servings
    1 (16 ounce) jar salsa
    1 (1.25 ounce) package dry taco seasoning mix
    1 lime, juiced
    3 tablespoons chopped fresh cilantro
    3 pounds skinless, boneless chicken breast halves
    PREP 10 minutes
    COOK 4 hrs.
    READY IN 4 hrs. 10 minutes
    Directions:
    1. Combine and stir the lime juice, taco seasoning, cilantro and salsa in a slow cooker.
    2. Put the chicken breasts and coat the chicken with the salsa mixture.
    3. Cook the dish on high heat for 4 hours. Shred the chicken and the dish is ready to serve.
     
        Sweet corn Fritters With Slow-Cooked Tomatoes

    Ingredients:
    6 large, ripe plum tomatoes, halved
    pinch of sugar
    avocado cream, (see bottom of page) to serve
    For the fritters
    450g sweet corn - use fresh, frozen (defrosted) or canned (drained)
    175g plain flour
    1 tsp. baking powder
    2 eggs and 2 yolks, beaten
    125ml milk
    25g butter, melted
    2 spring onions, finely chopped
    ½ red chilli, deseeded and finely diced
    juice ½ lime
    25g feta cheese, crumbled
    1 tbsp. each chopped basil and parsley
    olive oil, for frying
    For the olive salad
    200g large black olives, stoned and chopped
    4 large handfuls rocket
    drizzle olive oil
    squeeze