Greek-Chicken-Stifado
image

Greek Chicken Stifado

This traditional Greek comfort dish is loaded with juicy chicken and rich Mediterranean flavours! Set it and forget it in the slow cooker — and let dinner make itself.

  • Prep Time: 20 minutes
  • Cook Time: 8 hours on low or 4 hours on high
  • Makes: 8 servings
+ Add to My Flavour
Enter Cooking Mode

All You Need

  • 1 package (42 g) Club house Slow Cookers Chicken Stew
  • 2 cups (500 mL) water
  • 3 lbs (1 1/2 kg) chicken breasts, cut in half
  • 1 cup (250 mL) diced onion
  • 1 lemon, juiced
  • 1 tbsp (15 mL) Club House Prepared Minced Garlic
  • 1 tsp (5 mL) Club House Oregano Leaves
  • 1 tsp (5 mL) Club House Rosemary Leaves
  • 1 tsp (5 mL) Club House Thyme Leaves
  • 1 can (396 mL) artichoke hearts, quartered
  • 1 cup (250 mL) diced tomato
  • 1 can (396 mL) sliced black olives (optional)

Instructions

  1. Dissolve Club House Slow Cookers Chicken Stew in water.

  2. Place all ingredients, except artichokes and tomatoes into slow cooker. Cook for 8 hours on LOW or 4 hours on HIGH.

  3. Add artichokes and tomato in the last 10 minutes of cooking.

  4. Chef’s Tip: Serve with roasted potatoes. Preheat oven to 425°F (220°C). In a large bowl, toss 2 lb (1 kg) potatoes in 2 tsp (10 mL) olive oil. Sprinkle 1 tsp (5 mL) Club House Garlic Powder, 1 tsp (5 mL) roughly chopped Club House Rosemary Leaves, ½ tsp (2 mL) Club House Sea Salt Grinder and ¼ tsp (1 mL) Club House Coarse Grind Black Pepper. Spread potatoes in single layer on foil-lined 15 x 10 x 1-in (38 x 25 x 2 cm) baking pan. Roast 35-40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

Tags:

Need a little inspiration? We’re ready with a few suggestions.