2 pounds bone-in chicken breasts, skin removed
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes, drained
3 tablespoons Greek seasoning
2 teaspoons paprika
1 cup low-sodium chicken broth
2 zucchinis, cut into 1/2-inch pieces
1 red onion, thinly sliced
1 fennel bulb, trimmed, cored and sliced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/4 teaspoon salt
1/3 cup crumbled feta cheese (optional)
Directions
1. Combine chicken, beans, tomatoes, 2 tablespoons of the Greek seasoning and 1 teaspoon of the paprika in slow cooker; add broth and 1 cup water. Cover; cook on HIGH for 4 hours or LOW for 6 hours.
2. When there is 1 hour cook time remaining, heat oven to 425 degrees F. In a large roasting pan, toss together 2 teaspoons of the Greek seasoning, 1 teaspoon paprika, zucchinis, onion, fennel, garlic and olive oil. Roast at 425 degrees F for 35 minutes, stirring twice. Stir in lemon juice, oregano and zest.
3. Remove chicken; shred into bite-size pieces. Discard bones and stir chicken back into slow cooker. Stir in vegetables, remaining 1 teaspoon Greek seasoning and salt; cook an additional 15 minutes. Sprinkle with feta cheese, if desired.
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes, drained
3 tablespoons Greek seasoning
2 teaspoons paprika
1 cup low-sodium chicken broth
2 zucchinis, cut into 1/2-inch pieces
1 red onion, thinly sliced
1 fennel bulb, trimmed, cored and sliced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/4 teaspoon salt
1/3 cup crumbled feta cheese (optional)
Directions
1. Combine chicken, beans, tomatoes, 2 tablespoons of the Greek seasoning and 1 teaspoon of the paprika in slow cooker; add broth and 1 cup water. Cover; cook on HIGH for 4 hours or LOW for 6 hours.
2. When there is 1 hour cook time remaining, heat oven to 425 degrees F. In a large roasting pan, toss together 2 teaspoons of the Greek seasoning, 1 teaspoon paprika, zucchinis, onion, fennel, garlic and olive oil. Roast at 425 degrees F for 35 minutes, stirring twice. Stir in lemon juice, oregano and zest.
3. Remove chicken; shred into bite-size pieces. Discard bones and stir chicken back into slow cooker. Stir in vegetables, remaining 1 teaspoon Greek seasoning and salt; cook an additional 15 minutes. Sprinkle with feta cheese, if desired.
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3 comments:
that looks SO good!
Sounds delicious! And i like the new look here!
Loving the new look! I've gotta learn how to do my own banner...is that what it's called. At the top? Whatever! Your blog always looks great!
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