Gluten-free Crock Pot Chicken Tangier Recipe

By Sandy Kirby Quandt

The other day Pilot made a deliciously aromatic, tasty crock pot dish. I hope you enjoy it as much as we did.

  • 3 tablespoons dried oregano
  • 1/2 teaspoon seasoning salt
  • 2 teaspoons minced garlic
  • 1/4 teaspoon black pepper
  • 3 lbs boneless, skinless chicken breasts
  • 1 lemon, thinly sliced
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 1 cup pitted prunes
  • 1/4 cup raisins
  • 1/2 cup pitted green olives
  • 2 tablespoons capers – optional
  • Cooked rice or noodles – we used rice

Stir together oregano, salt, garlic and pepper in small bowl. Rub onto chicken, being certain to coat all sides.

Coat inside of crock pot with nonstick cooking spray. Arrange chicken, tucking lemon slices between pieces. Pour wine over chicken and sprinkle with olive oil. Add prunes, raisins, olives and capers. Cover. Cook on Low 7 to 8 hours or on High 4 to 5 hours.

Serve over rice or noodles.

Enjoy.

I wish you well.

Sandy

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Gluten-free Crock Pot Greek Stifado Recipe

Here is a delicious gluten-free recipe for Greek Stifado that is made in a crock pot. Pilot browned the meat, and made the sauce the night before, so all that needed to be done was put it into the crock pot in the morning. Opa!

1 tablespoon vegetable oil
1 lb stewing beef, cut into 1-inch cubes
2 large onions, peeled and diced
3 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 tablespoons red wine vinegar
1 cup tomato sauce
1 teaspoon white sugar

1 bay leaf
1 cup crumbled feta cheese                                                                                      
Gluten-free noodles, or mashed potatoes

Heat oil in a skillet over medium-high heat and brown beef. Transfer beef to crock pot with a slotted spoon.

Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute.

Add vinegar, tomato sauce, sugar and bay leaf and stir well to combine.

Pour mixture over meat.

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until beef is tender. Add feta cheese, cover again, and cook on High for 10 minutes.

Discard bay leaf and serve over hot buttered pasta or mashed potatoes.

Enjoy!

I wish you well.

Sandy

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