I don’t know where you live, but it is freaking hot here! The temperatures are hovering around 95 degrees with at least 60% humidity. In other words, I feel like a tray of chocolate chip cookies baking outside, except I don’t smell as nice… I basically start sweating if I even think about going outside.
Okay, enough about the weather… When it gets this hot, the last thing I want to do is stand over a hot stove or heat up my house roasting veggies in the oven. I think many people think of slow cooker meals as being for cold weather, but they are actually a great tool for hotter months too. Slow cookers don’t emit any heat, so you don’t have to worry about making your house too hot and they are really easy to throw together.
This recipe ticks both of those boxes, and it doesn’t “taste like fall” as my husband likes to say. This recipe also makes great use of some pantry staples, so it can be great for emergency meals or for throwing together on those low energy days.
Slow Cooker Mediterranean Chicken (AIP/ Paleo)
2 – 3 lbs of chicken breast or thighs
2 tsp salt
1 tsp dried oregano
1 tsp black pepper (omit for elimination phase AIP)
1 tsp dried basil
½ tsp dried parsley
½ tsp dried thyme
2 TBS capers
1 cup kalamata olives
1 can of artichoke hearts
3 TBS olive oil
Combine all the ingredients in a slow cooker and cook on low for 6 hours or high for 4 hours. Top with fresh cilantro or parsley and serve with some steamed cauliflower rice. Seriously, it’s that easy…
Instant Pot Directions:
Combine all the ingredients in a Instant Pot, close & lock the lid, and turn the vent to “sealing.” Press the “manual” button and set the time to 20 minutes. Once done, allow the pressure to release naturally or manually. Serve over steamed cauliflower rice!