Slow cooker Mediterranean chicken reinvented

I have started doing meal plans, look at me all domestic ;-) But, with Oli keeping us more and more busy, it was hard to leave every night's dinner up to that day. We ended up either eating fast food or going out and spending too much money at a restaurant. So, every week now, I plan the dinners for the next week. Sunday through Sunday.

Yesterday was slow cooker Mediterranean chicken since I had a lot of the ingredients and I remembered really liking it the first time I'd made it. I read my note about the chicken being a little dry, so I did half the onions underneath the chick this time, and half over. Same with olives and the pepperoncinis.  However, this time, I also added a 28 oz can of San Marzano tomatoes, sliced with basil leaves. I also substituted the sour cream with Philadelphia garlic cooking creme. So, the new recipe is:

What I had:

• 1 lb of chicken breasts
• 2 medium white onions, sliced
• about 20 Spanish manzanilla olives, sliced
• 9 pepperoncinis, rinsed and drained
• 1 container Philadelphia cooking creme, garlic
• 28 oz can San Marzano tomatoes, sliced with basil leaves
• garlic

What I did:

• Layer 1/2 of the sliced onions, olives and pepperoncinis at the bottom of the slow cooker
• Lay the frozen chicken breasts on top
• Layer rest of the onions, olives and pepperoncinis on top of the chicken
• Sprinkle garlic. Pour a little bit of lemon juice on top
• Pour the can of tomatoes, juice and all, over the chicken
• Cook on low for 8 hrs
• Take out the chicken and put aside. Pour cooking creme in and cook on high in slow cooker till it thickens. 
•  Shred the chicken and add it back in
• Serve over your favorite noodles

Notes after eating:

• Not dry at all
• The flavors were amazing, no paprika needed, the pepperoncinis added a nice slight kick
• Even Oli ate some and that's a complement to this chef ;-)

 Look at him enjoying some noodles with just cheese and butter before he demanded some of mine.

Slow cooker mediterranean chicken

What I had:

• 1 lb 2 oz of chicken tenders
• 2 medium white onions, sliced
• a small jar of kalamata olives, sliced
• 9 pepperoncinis, rinsed and drained
• 8 oz fat free sour cream
• salt, pepper, paprika
• lemon juice

What I did:

• Layer sliced onions, kalamata olives and pepperoncinis at the bottom of my slow cooker
• Rinse and pat dry the chicken tenders and lay them on top
• Sprinkle salt, pepper and paprika. Pour a little bit of lemon juice on top
• Cook on low for 6-8 hrs
• Take out the chicken and put aside. Pour sour cream in and cook on high in slow cooker till it thickens. Serve over chicken over rice or noodles.

We used fettucini and it was delicious:

Note: After eating this last night and now, we found the chicken to be slightly dry. I think it's because it cooked on top of all the veggies and it was exposed to air. Next time, I would do half the vegetable mixture below and half on top of the chicken to keep it moist.