Finding crock pot meals that are both ‘real food friendly’ and ‘allergy friendly’ can be a challenge. Crock pots meals are notorious for using cream of something soups and processed seasoning mixes. But, this summer I am being very intentional about learning how to use them to make most of our meals. With three young kids and a baby business, my time is pretty strapped.
Who would have thought that having a food blog would make it harder to cook meals????
Anyway, back to the crock. As evidenced here and here I really like boneless skinless chicken thighs in the crock pot. They are as easy to prep as chicken breasts, but stay more moist with long cooking periods.
This version has them cook all day (or afternoon) with many Greek inspired flavors– oregano, nutmeg, cinnamon, lemon, garlic, etc. My knowledge of Greek food is nil, but I have been wanting more Greek dishes without having to eat out. The great interwebs tell me the flavors in here are common in Greek cooking– and since they taste good together I will go for it.
After it cooks, it is tender enough to easily shred, and then only need a great way to be served. It could be served over rice, in wraps (as pictured) or even just over greens (how I ended up eating it after discovering the gluten-free tortillas I bought were akin to plastic). Next time I will probably serve it with my Gluten Free Naan or GF/CF tortillas.
I topped the wrap-turned-salad with hummus sauce, tomatoes, olives, tomatoes, and cucumbers. Yogurt and/or feta would have been used too (or in place of the hummus sauce) if Valerie did better with dairy. But, even without it it was flavorful and delicious.
Slow Cooker Greek Chicken Wraps
Print
Author: Debra of Worth Cooking
Ingredients
For the Chicken
2½ lbs boneless skinless chicken thighs
1 Tablespoon kosher salt
2½ teaspoons table salt
2 teaspoons oregano
½ teaspoon cinnamon
¼ teaspoon nutmeg
6 cloves of garlic, minced (2 tablespoons)
2 vidalia onions, thinly sliced
¼ teaspoon garlic salt
3-4 tablespoons fresh lemon juice, plus about 1 tablespoon zest (1-2 lemons)
Olive oil
For hummus sauce:
½ cup Hummus
2 tablespoons tahini
a bit of water to thin
For Cucmber relish (optional)
1 english cucumber, chopped
¼ teaspoon garlic powder
1 tablespoon fresh chopped mint
1 teaspoon fresh chopped dill (optional)
For serving, use any and/or all of the following
Chopped Tomatoes
Greens of choice
Chopped olives
Feta (if dairy is fine)
Greek yogurt (if dairy is fine)
Gluten Free Naan or even Boston lettuce leaves to do a lettuce wrap.
Instructions
Put all the "for the chicken" ingredients, except the lemon zest, in a 6 or 7 quart crock pot. Toss to combine, than pull the chicken too the top to be over the onions. (I have done this in a smaller crock, but the onions did not brown as well). Cook on high for 4-5 hours or on low for around 8 hours. Add the lemon zest. Shred the chicken lightly, right in the crock pot, with two forks.
To make the hummus sauce simply mix the hummus with additional tahini, and thin with either a bit of water or the liquid from the chicken and onions in the crock. The goal is a thick sauce/thin hummus. Add a tiny pinch of salt if using water instead of liquid from the crock pot.
To make the cucumber relish: mix the chopped cucumbers with herbs and garlic. Add salt to taste (a good pinch should do it).
Make each wrap with toppings of choice. There will be a bit a liquid with the chicken, so use a slotted spoon to serve.
3.2.1308
Speaking of juices, hit me with your ideas. There is delicious chicken/onion/lemon juice left over from making this. What would be a good way to use it other than as a base for a soup?
The post Slow Cooker Greek Chicken Wraps appeared first on Worth Cooking.