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Greek Crockpot Chicken

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  • Greek Crockpot Chicken

    I make my own Greek seasonings. Below is a standard recipe which I tweak for my family's food allergies:

    2 teaspoons dried oregano
    1-1/2 teaspoons onion powder
    1-1/2 teaspoons garlic powder
    1 teaspoon salt
    1 teaspoon cornstarch
    1 teaspoon freshly ground black pepper
    1 teaspoon beef-flavored bouillon granules
    1 teaspoon dried parsley flakes
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg

    Mix everything together and store in a covered container.

    My variation leaves out the black pepper, cinnamon and nutmeg and in their place I substitute:

    2 tsp lemon zest
    1/2 tsp dried crushed fennel
    1/2 tsp carraway seed

    Now to used the Greek spices (in my crockpot )

    1 onion, quartered
    2 stalks of celery , cut in 1” piece (chop any celery leaves up finely)
    1 WHOLE chicken
    2 tsps Greek seasonings
    1 tsp dried basil
    1/2 cup chicken broth
    1 bag frozen mixed vegetables

    Optional
    1/2 cucumber thinly sliced
    1 cup sour cream (with 1/2 tsp each of dried dill and ground black pepper mixed in)
    Pita bread

    Rinse the chicken off inside and out in cool running water. Place it in the bottom of slow cooker. Add onion, celery, celery leaves, seasonings and broth. Cover. Cook on low 6-8 hours.

    Add frozen veggies at the beginning of the last hour on top of chicken. Baste veggies with broth.

    Optional - Serve garnished with a dollop of seasoned sour cream topped with thin sliced cucumber. Warm pita bread to serve on the side

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