Crockpot Spanish Chicken
Posted November 14, 2006 – 11:47 am in: European, One Pot Meals, Poultry, Slow Cooker
Ingredients:
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp. dried oregano leaves
- 1 lb. spicy turkey Italian sausages, cut into 1″ pieces
- 2 lbs. boneless, skinless chicken thighs, cut into 1″ pieces
- 28 oz. can diced tomatoes, undrained
- 6 oz. can tomato paste
- 1 cup chicken broth
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 14 oz. can artichoke hearts, drained
- 4 oz. can kalamata olives, drained
Directions:
In a 3-4 quart crockpot, mix all ingredients except for the bell peppers, artichoke hearts, and olives. Cover crockpot and cook on LOW for 6-8 hours or until sausages and chicken are thoroughly cooked and no longer pink in centre.
Add bell peppers, artichoke hearts, and olives and cook for 20 more minutes on HIGH. Serve with cooked noodles or rice.