Crock Pot Mediterranean Chicken is Low Carb, Gluten Free, Dairy Free and Paleo!
Mediterranean flavors have long been my favorite and Crock Pot Mediterranean Chicken brings them together in an easy crock pot, low carb, Paleo, dairy free and gluten free main dish.
I originally got Baked Mediterranean Chicken from Rebecca at paleogrubs but changed the ingredients and made it like that for over a year.
My oldest son and daughter in law love this recipe too. The last time I talked to my son he said he did it in the crock pot. Great idea! I made it that way this week and yes, THIS is what we are looking for!
The chicken just isn’t as tender when done in the oven. Now it is Crock Pot Meditteranean Chicken.
Using the crock pot gives the ease of having it done in the morning and ready at dinner time and also the moist, tender meat that is so nice to eat.
The vegetables are very soft too, which we like in this, but if you would not want your cauliflower so soft, just add it in for the last 30 minutes or so instead of having it cook all day.
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Crock Pot Mediterranean Chicken is part of these collections:
78 Dairy Free Low Carb & Keto Recipes
Over 200 Low Carb & Keto Meal Ideas
Ingredients:
chicken breasts
dried rosemary
sundried julienne cut tomatoes I use with EVOO and Italian herbs but plain is fine too
capers drained
small or medium artichokes drained
onion, sliced
cauliflower
extra virgin olive oil
lemon
minced garlic
salt
black pepper
Instructions:
Gather your ingredients.
Spray the crock pot with non stick spray and then add sundried tomatoes with the oil they are in and chicken.
Add onion and drained capers and artichokes.
Add cauliflower. Mix oil, lemon juice, garlic, salt and pepper and pour over all.
If you do not want your cauliflower to cook all day and be very soft, keep it aside for now and add it during the last 30 minutes or so of cooking.
Cover and cook on low for about 8 hours.
Serve.
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Crock Pot Mediterranean Chicken
Crock Pot Meditteranean Chicken is Low Carb, Gluten Free, Dairy Free and Paleo!
Ingredients
- 2 pounds chicken breasts
- 1 Tbsp dried rosemary
- 1 8.5 oz bottle sundried julienne cut tomatoes I use with EVOO and Italian herbs but plain is fine too
- 1 3.5 oz bottle capers drained
- 1 14 oz can small or medium artichokes drained
- 1 medium-large onion, sliced
- 2 12 oz frozen cauliflower pieces, thawed
- 1/4 cup extra virgin olive oil
- 1 lemon’s juice about 3 Tbsp
- 1 Tbsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Gather your ingredients.
Spray the crock pot with non stick spray and then add sundried tomatoes with the oil they are in and chicken.
Add onion and drained capers and artichokes.
Add cauliflower. Mix oil, lemon juice, garlic, salt and pepper and pour over all.
If you do not want your cauliflower to cook all day and be very soft, keep it aside for now and add it during the last 30 minutes or so of cooking.
Cover and cook on low for about 8 hours.
Serve.
Notes
MyProductiveBackyard.com
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 322Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 96mgSodium 791mgCarbohydrates 13gFiber 4gSugar 7gProtein 38g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.