Who’s Cooking Now? By Lynn Dugan

My slow cooker broke! The liner cracked in half and it is inoperable. Who will do the cooking now? There were nights this week I heard, ‘Mom, what’s for dinner?” and the answer would have been obvious if the aroma of a slow cooked meal filled the kitchen. As a mother of four, I can attest that this is a very busy season and I have relied on my slow cooker weekly since the kids started back to school (and hockey, soccer, basketball, trumpet… you get it!). I know I’m not alone in proclaiming that there are simply not enough hours in a day! But just about 15 minutes spent on prep in the morning guarantees a home cooked meal come dinnertime. It’s that easy.

That is why Marcel’s loves the slow cooker by Cuisinart. It has a browning feature so unlike most slow cookers, you don’t have to brown in one pan and finish in the slow cooker. Easy for prep and easy for clean up! I’ll be teaching a ‘Savvy Slow Cooker’ Midday class on January 9, 2014 and will share three deliciously healthy meals your family will enjoy.

Until then, here is the recipe for Mediterranean Chicken, one of my family’s new favorite slow cooker recipes. I’ll be making it again very soon!

Slow Cooker Mediterranean Chicken with Tomatoes, Potatoes, and Capers (serves 6)

4 golden potatoes, skin on and sliced 1/4 inch thick
1/4 cup capers
1-15 ounce can diced fire roasted tomatoes, do not drain
1-15 ounce can cannellini beans, drained and rinsed
1 clove garlic, minced
1/2 cup chicken broth
1/4 cup red wine
1-1/2 pounds boneless, skinless chicken breasts
salt and pepper
1 teaspoon dried oregano
1/4 cup crumbled feta cheese and chopped parsley as garnish, if desired

Coat slow cooker with cooking spray. Layer potatoes, capers, tomatoes, beans and garlic in the cooker. Pour wine and chicken broth over veggies. Add chicken, sprinkle with salt, pepper, and oregano. Cook covered high (4 hours) or low (6-8 hours).

To serve, place veggies on platter and top with chicken. Sprinkle with feta and garnish with parsley.