Mediterranean Style Chicken Thighs

Mediterranean Chicken Thighs

A recipe doesn't get much easier than throwing ingredients into a slow cooker and then walking away, which is exactly the protocol for this Mediterranean Chicken Thighs recipe.  Pasta is the perfect accompaniment to this light Marsala sauce.  Interchange the roasted red peppers for sun-dried tomatoes or mushrooms to create variance.  These thighs are fast and simple, but offers a touch elegance you normally don't get from a crock pot.  A great way to cook a sophisticated meal for a group without the fuss.

Servings:   6-7                    Time:   3 1/2 - 8 hours          Calories: 274 per serving (not including pasta)

Ingredients:

• 1 1/2 lbs Chicken Thighs, boneless and skinless
• 1 cup Chicken Broth
• 1 cup Marsala Wine
• 1 8 oz can Cream of Chicken Soup
• 1 8 oz jar Roasted Red Peppers, drained
• 1 8 oz can Artichoke hearts, drained and quartered
• 1 cup Fresh Tomato, diced
• 2 Garlic Cloves, minced
• 1 tsp Herbes de Provence
• 1 tsp Oregano
•  1/2 tsp Salt
• 1/4 tsp Pepper
• A few springs of Fresh Thyme

Steps:

1.) Combine all ingredients in a slow cooker.  Cook on high for 3 1/4 to 4 hours or on  Low for 7-8, stirring occasionally.  Serve with pasta and garnish with feta cheese and olives.