The crock pot is a magical thing. You can create some fantastic meals with this kitchen tool, but I have also created some soggy messes that were kind of gross. That is my least favorite result. No one wants a pot full of sludge for dinner. This crock pot recipe creates two elements for dinner, and each turns out perfectly without everything turning into goo.
I tried this at the end of the tomato season when we had a lot of tomatoes laying around, and everyone was a little tired of tomato soup. This recipe was a great way to end a Sunday. I hope you
enjoy.
Crock Pot Chicken with Stuffed Tomatoes
Ingredients:
6 tomatoes, tops trimmed and insides scraped out
Tomato Filling:
1 tablespoon butter
1 zucchini, diced
1 onion, diced
1 garlic clove, minced
1/4 tsp red pepper flakes
3 cups chopped fresh spinach
1/4 cup red wine
8 oz crumbled feta cheese
1 egg slightly beaten
6 bone-in chicken thighs, skins removed
1 tablespoon dried oregano
1/2 cup Greek olives
salt, pepper
Directions:
1. Heat a medium frying pan over medium-high heat melt the butter. Saute the zucchini, onion, garlic and pepper flakes. Cook for 5 minutes until onions are translucent and zucchini is tender. Toss in the spinach, add the wine, continue to toss until wine is reduced. Season with salt and pepper. In a medium bowl stir in feta and beaten egg.
2. Distribute the filling evenly between the tomatoes and set aside.
3. Season the chicken thighs with salt pepper and oregano. Arrange the chicken thighs in the bottom of the crock pot and sprinkle olives on top.
Next, arrange the stuffed tomatoes on top of the chicken.
Set the crock pot on low and cook for 6 hours.
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