Slow Cooker Roasted Mediterranean Chicken

Close up of slow cooker roasted Mediterranean chicken

This simple slow cooker dish creates juicy, flavorful chicken with a beautiful array of metabolism-boosting and cleansing veggies.

Phase 3, Cleanse Days 8-10 | Serves 6
Prep time: 30 minutes | Total time: 6 to 8 hours

Ingredients

1 cup chicken broth
6 boneless, skinless chicken breasts
1 pound fresh asparagus spears, cut into 2-inch pieces
8 ounces white mushrooms, sliced
1 red bell pepper, cubed
1 green bell pepper, cubed
1 red onion, sliced
1 small zucchini, quartered lengthwise, then sliced crosswise
1 cup cherry tomatoes, halved
1/3 cup kalamata olives 
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley leaves

Directions

  1. Pour the broth into a slow cooker. Add the chicken thighs, then cover them with the asparagus, mushroom, bell peppers, onion, zucchini, cherry tomatoes, and olives. Sprinkle the oregano, basil, rosemary, salt, and pepper over the vegetables. Add the beans last. Cover and cook on low for 6 to 8 hours.

  2. Remove the chicken thighs and put them in a casserole or other shallow serving dish. Spoon the contents of the slow cooker over the chicken, then drizzle with the olive oil and vinegar. Top with the parsley and serve.
Categories
FAST METABOLISM DIET METABOLISM REVOLUTION FAST METABOLISM CLEANSE FAST METABOLISM FOOD RX THE BURN MAINTENANCE