Mediterranean Chicken Hot Pot

I have made this in a covered baking dish in the oven but believe it could also be good in the slow cooker. Really nice served with cous cous.

Mediterranean Chicken Hot Pot

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  • Prep Time


  • Total Time


  • Servings



  • 6

    chicken breasts, skinless and boneless

  • 400

    g / 14 oz can tomatoes

  • 3

    garlic cloves, minced

  • 6


  • 1

    red pepper

  • 1

    yellow pepper

  • 2

    courgettes / zucchini

  • 200

    g / 7 oz mushrooms

  • 1

    tsp dried mixed herbs

  • 1

    tbsp artificial sweetener

  • 700

    ml / 24 fl oz chicken stock

  • Large handful of fresh basil leaves

  • Cous cous (to serve)


Preheat oven to 200 degrees C. Cut the chicken into bite-sized pieces and place in a medium casserole dish with the canned tomatoes and garlic. Half and peel shallots, deseed peppers and cut into bite-sized pieces and add. Thickly slice courgettes and mushrooms and add with herbs and sweetener. Pour in the stock and mix well. Cover tightly, place in the oven and cook for 1.5 to 2 hours. Remove from the oven, season well and stir in the basil leaves. Serve with cous cous and (if desired) feta cheese.


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