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Athens Chicken With Greek Salsa
Submitted by: Radelle
Balsamic vinegar, feta cheese and Kalamata olives give this easy-to-make crock-pot chicken a distinctive Mediterranean flair.
Ingredients
- 2/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 6 chicken breasts, boneless & skinless
- 1 can (10 3/4 ounces) cream of chicken soup
- 1/2 cup white wine (water or chicken broth may be substituted)
- 1/2 cup tomato, chopped
- 1/2 cup cucumber, chopped
- 1 teaspoon balsamic vinegar
- 1/2 cup Kalamata olives, pitted & chopped
- 1/4 cup feta cheese, crumbled
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Method
Combine first 3 ingredients in a large bowl. Coat chicken in mixture and place chicken into a slow cooker. In a separate medium bowl, combine soup (undiluted) and wine. Pour over chicken in slow cooker. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours. Meanwhile, combine remaining ingredients in a small bowl. Cover and refrigerate until chicken is completely cooked. Remove chicken from slow cooker and place on a warm serving platter. Spoon salsa over chicken and serve immediately.
Notes: My husband and I developed this recipe several years ago after a trip to the Greek Islands. We have prepared it many times for guests and someone always asks for the recipe.
Number of Servings: 6
Submitted by: Radelle ( See all of Radelle Recipes )
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