Freezer to Slow Cooker or Baked Mediterranean Chicken

Freezer to Slow Cooker Mediterranean Chicken

Yields: 6 servings


  • 2 pounds boneless skinless chicken breasts
  • 15oz can diced fire roasted or regular tomatoes, undrained
  • 12oz jar roasted red peppers, drained
  • 10.2oz jar pitted kalamata olives, drained and chopped
  • 8 oz feta cheese crumbles – divided
  • 3 tsp. minced garlic
  • 1 tbls. dried basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  1. Directions for Slow Cooker

    1. Combine all ingredients in Slow Cooker
    2. Cook on “low” setting for 6-8 hours or until chicken is cooked through.
    3. Top with additional feta and enjoy over pasta, couscous or quinoa.

    Directions for Oven

    1. Lay the Chicken Breasts in the bottom of a 9 x 13 pan.
    2. Mix remaining ingredients in a large bowl and pour over the top of the chicken
    3. Bake at 350 degrees for 35 minutes or until Chicken is heated throughout.
    4. Top with additional Feta and Enjoy!

    To Freeze and Slow Cook Later:

    1. Label your freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal).
    2. Add all ingredients to your bag.
    3. Remove as much air as possible, seal, and freeze for up to three months.
    4. When ready to cook, thaw in refrigerator overnight or in morning in water and and then follow cooking instructions above.
    5. Serve with couscous or quinoa and a fresh garden salad.