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Shredded Mediterranean Chicken a la Crock Pot

Contributed By: Paige | See all of Paige's recipes
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Active Time:  15 Minutes
Total Time:  5 Hours
  6 Servings
This recipe is from Mom Around Town at:
Half jar of spaghetti sauce
2 chicken breasts (frozen is okay)?
1/2 large onion?
2 tbs brown sugar?
1/2 cup capers?
1 1/2 cups kalamata olives?
1 tbsp minced garlic?
1 1/2 cups chopped artichoke hearts
1/2 cup chopped sundried tomatoes?
1 cup fresh chopped tomato?
5/8 tsp red pepper flakes. If you like spice, add extra—and shake it baby, shake it!?
1/2 tsp Italian seasoning
1. Throw in half a jar of your favorite spaghetti sauce. (I like Classico Traditional Sweet Basil.)

2. Then I toss in all my fridge staples from Costco. I don’t measure anything. Just toss in what looks like a good amount to your eye. If you like to measure, there are some approximate quantities above.

3. Throw it in the pot on high at lunch and it will be ready to shred and serve for dinner. Or put it on low in the morning, and it should be ready by dinnertime.

I have served this up many ways. Here are a few for you to enjoy. For the carb fraidy cats, you can serve it over quinoa, with big lettuce leaves, or just plain. For the carb lovers like me, over pasta or open-faced on toasted French bread. My personal favorite is served like this: put it in an English muffin, add cheese, and put it on the panini maker—and hello, Sloppy Joe!

If you aren’t a fan of all my fixins, I would absolutely buy the Hungry Girl book and give her recipe a try. It truly is earth-shatteringly great.

Date Added: 03/05/2012
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