Rival Portable Slow Cooker Mediterranean Stuffed Chicken Breasts, Rosemary RED Jacket Potatoes

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RECIPES

MEDITERRANEAN STUFFED CHICKEN BREASTS

RECIPES

ROSEMARY RED JACKET POTATOES

6 boneless, skinless chicken breasts

1/3 cup oil cured olives, pit in*

1 teaspoon dried basil, oregano, or mint

1 15-ounce can of diced tomatoes, undrained 1/3 cup sun-dried tomatoes, drained from oil

and chopped (if using dry sun dried tomatoes, soak in warm water for 10-15 minutes, dry and chop)

8 ounces feta (drained and dried if necessary)

1 teaspoon minced lemon zest

1/2 teaspoon garlic powder Freshly ground black pepper

3 cups chopped fresh spinach (heavy stems removed)

24 red potatoes, quartered		1	/	cup lemon juice
	/ cup butter, melted		2
1		2 tablespoons olive oil
	4		/	cup fresh rosemary leaves, minced
6 teaspoons minced garlic		1
			4
1 teaspoon salt		1 teaspoon paprika
1	/ cup fresh Italian parsley, chopped
	2

1.	Mix all ingredients except parsley in slow cooker stoneware.
2.	Cover; cook on LOW 6-8 hours or HIGH 3-4 hours.
3.	Before serving, toss with parsley.

*If using pitted olives, add to slow cooker stoneware in the final hour of cooking.

1.Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat tenderizer, etc., pound until about 1/4 inch thin. Repeat with each chicken breast.

2.In a separate bowl, combine feta, spinach, sun dried tomatoes, lemon zest, basil (or oregano or mint), garlic powder, and pepper to taste. Mix to combine.

3.Lay chicken “skin” side down on work surface and place approximately 2 table- spoons of feta mixture onto the wide end of the breast. Roll snugly and repeat with each breast.

4.Place rolled chicken in Stoneware, seam down, and top with diced tomatoes and olives.

5.Cook on HIGH for 2 1/2 hours or on LOW for 3 1/2 - 4 hours. Serve each portion topped with a spoonful of tomatoes and olives.

Serves 6

Serves 16

BARBECUED PULLED PORK SANDWICHES

5 pounds pork roast	2 teaspoons brown sugar
2 tablespoons fresh lemon juice	2 medium onions, chopped
1 21-ounce bottle of your favorite	16 hamburger buns or hard rolls
barbecue sauce

1.Place the pork roast in the slow cooker stoneware. Cover; cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.

2.Remove the pork roast from the stoneware, and pull the meat into shredded pieces.

3.Pour out any liquid in the stoneware, and combine pork with the remaining ingredients in the slow cooker.

4.Cook on HIGH for 2 hours.

5.Serve the barbecue pork on hamburger buns or hard rolls.

Serves 16

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