- LRN Recipe Box
- 7 Ingredients or Less
- Made with milk products
- Heart Healthy
- Low Calorie
- Low Carb
- Low Sodium
- President's Choice
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12 skinless, bone-in chicken thighs
4 cloves garlic, slivered
2 sweet peppers (red, yellow and/or orange) cut into strips
1 onion, halved and thinly sliced
1 can (28 oz/796 ml) diced tomatoes
2 tbsp (30 ml) all-purpose flour
1 tbsp (15 ml) balsamic or red wine vinegar
2 tsp (10 ml) dried Italian herb seasoning
1 cup (250 ml) frozen peas, thawed
1 cup (250 ml) crumbled Canadian Feta cheese
2 tbsp (30 ml) chopped fresh flat-leaf parsley (optional)
Mediterranean Chicken with Feta Topping
Serve this flavourful dish with crusty whole grain bread or over cooked orzo or rice to soak up the yummy sauce laced with creamy Canadian Feta. Simple enough for a weeknight yet suitable for company.
Tips: If serving only four for dinner, divide leftovers into microwave- safe containers and refrigerate for up to 2 days. Reheat for a satisfying packed lunch.
If skinless, bone-in chicken thighs are not available, purchase bone-in and remove and discard the skin.
Preparation time: 10 minutes
Cooking time: Low 6 to 8 hrs or High 4 to 6 hrs
Standing time: 5 minutes
Serves: 6 to 8
Protein: 27 g
Carbohydrate: 8 g
Fat: 12 g
Fibre: 2.8 g
Sodium: 456 mg
In a 6-1/2 quart (6.5 l) slow cooker, arrange chicken thighs in the bottom. Top with garlic, peppers and onion. Drain 1/2 cup (125 ml) of juice from the tomatoes and reserve for another use. Stir flour, balsamic vinegar and Italian seasoning into tomatoes and pour over the chicken and vegetables. (Make ahead: cover with lid and refrigerate overnight.)
Cover with lid and cook on Low for 6 to 8 hrs or on High for 4 to 6 hrs.
Turn off slow cooker. Stir in peas and top with Canadian Feta cheese. Cover with lid and let stand for 5 min or until cheese is softened and peas are heated. Sprinkle with parsley (if using).