I’m not a seasonal eater. What do I mean by that? I love soups year round. Chili? In July? Why not?! Ice cream in the winter? Of course! B, on the other hand, is very seasonal. We can’t eat soup in the summer. Crockpot? Stash that away from May-Aug (and sometimes September). BUT sometimes I can sneak in a slow cooker recipe in the summer and convince B it’s still seasonal. I didn’t quite do that with this one (there was no sneaking) BUT he did enjoy it. And would eat it again:) At last! A  crock pot meal that even B enjoys in the summer.

Mediterranean Crockpot Chicken For 2 (with leftover for lunch)

Makes 2 large dinner servings, with a leftover lunch portion

Slightly modified from Family Food on the Table

Ingredients

• 2 large, skinless chicken breasts (mine weighed a little more than 1/2 lb)
• 1 28 oz. can whole tomatoes, mostly drained and chopped a bit
• 1 14-oz. cans artichoke hearts, drained
• 1/2 cup chicken broth
• 1 onion, chopped
• 1/2 cup pitted kalamata olives, roughly chopped
• 1/4 cup white wine vinegar
• 2 tsp red curry powder
• 1 Tablespoon dried Italian seasoning
• 1/4 cup fresh basil
• 1 cup cooked quinoa

Instructions

1. Combine everything BUT the fresh basil and quinoa in your slow cooker (chicken breasts through dried Italian seasoning).
2. Cover and cook on low for 8 hours.
3. Once finished, use two forks to shred the chicken into large chunks.
4. Serve warm, with fresh basil and over quinoa. NOTE: There will be a decent amount of liquid left – I liked mine almost soupy and used much of it. If you don’t, use a slotted spoon for removing the meal from the crockpot.

Sittin in the slow cooker …

Ready to eat!

Alright, your turn. A few questions for you:

• Any favorite summery slow cooker recipes? Let me know!
• What’s the best slow cooker meal or snack you’ve ever had?
• Are you a seasonal eater?