Crockpot Mediterranean Chicken

Even though it's mid-July and 90 degrees out, breaking out your crockpot to make this dish is a MUST! I recently purchased meat through ButcherBox and have been trying to get creative with meals and meal-prep ideas.  This is a spin off something I found on Pinterest and it totally hit the spot (dare I say) three nights in a row!

This dish is full of flavor and can be made ahead of time for a quick re-heated meal.  I paired this chicken/veggie dish with roasted veggies two nights and a salad the last night.  It would also go well over quinoa or brown/white rice.  A handful of ingredients, a crockpot, and about three and a half hours {hands free besides the chopping prep} is all you need for this! Enjoy!

Dairy free, gluten free, paleo, Whole 30

Yield: About 3, 1 ½ cup servings 

Ingredients

·      1 lb chicken breast (could use up to 3 pounds)

·      1 14 oz can artichoke hearts, drained

·      1 cup bone broth (chicken broth would work just fine)

·      ½ large onion, sliced

·      2 large tomatoes, diced

·      ½ cup green olives

·      ¼ cup apple cider vinegar

·      1 tbsp curry powder

·      1 tbsp 21 Seasoning Salute from Trader Joes (a mix of basil/thyme would work as well)

·      1 tsp sea salt

·      1 tsp black pepper

·      Optional: service rice quinoa or rice, and garnish with fresh parsley

Directions

1. Place chicken breasts on the bottom of a crockpot

2. Add the rest of the ingredients besides the parsley and cooked grain

3. Set crockpot to high for 3 hours (may need to add time depending on how much chicken you use)

4. Take chicken breast out and shred with two forks

5. Add chicken back into pot and stir 

6. You may need to drain some of the liquid depending on how much is left over

7. Serve on its own or over quinoa/rice

8. Enjoy!

Will last in the fridge for 3-4 days.  Reheat on the stovetop when ready to eat if meal prepping in advance!