Mediterranean Crockpot Chicken: How to Make 3 Meals

Why Make This Recipe

This Mediterranean Crockpot Chicken is perfect for busy people. It lets you cook a delicious, healthy meal with very little effort. You will love it because it tastes great, uses simple ingredients, and your crockpot does all the hard work. It’s a great way to enjoy a home-cooked meal without spending hours in the kitchen.

How to Make Mediterranean Crockpot Chicken

Making this dish is very easy. You will gather your ingredients, briefly sear the chicken if you want, and then layer everything into your crockpot. After that, you just set it and forget it! Your crockpot will slow cook the chicken and vegetables until they are tender and full of flavor.

Ingredients of : Mediterranean Crockpot Chicken

Protein Powerhouse:

• Boneless, skinless chicken thighs or breasts

Vibrant Veggies:

• Bell peppers (red, yellow, orange)
• Red onion
• Cherry tomatoes
• Kalamata olives (pitted)

Aromatic Essentials:

• Garlic cloves (minced)
• Dried oregano
• Dried thyme
• Fresh rosemary (optional, for garnish)
• Bay leaf

Liquid Gold & Tangy Brightness:

• Chicken broth (low sodium)
• Canned diced tomatoes (undrained)
• Lemon (for juice and zest)
• Olive oil

Seasoning to Taste:

• Salt
• Black pepper

Directions of : Mediterranean Crockpot Chicken

1. Sear (Optional): Heat a little olive oil in a pan. Briefly sear chicken pieces until lightly browned. This adds more flavor.
2. Layer the Goodness: Put the chicken in the crockpot. Layer bell peppers, red onion, and garlic on top of the chicken.
3. Mix and Mingle: In a separate bowl, mix diced tomatoes, chicken broth, olive oil, lemon juice, dried oregano, dried thyme, salt, and pepper. Pour this mixture over the chicken and vegetables. Tuck in the bay leaf.
4. Slow Cook to Perfection: Cover the crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Cook until the chicken is tender and you can easily shred it.
5. The Finishing Touches: During the last 30 minutes of cooking, stir in the cherry tomatoes and Kalamata olives. Take out the bay leaf. Shred the chicken right in the crockpot with two forks, or take it out, shred it, and then put it back into the sauce. Before serving, garnish with fresh rosemary and lemon zest.

How to Serve Mediterranean Crockpot Chicken

• You can serve this chicken with many sides to make a full meal.
• Classic Companions:
• Fluffy couscous
• Quinoa
• Brown rice
• Pita bread or crusty bread for dipping

• Fresh & Vibrant Sides:
• Simple green salad with a lemon vinaigrette
• Steamed green beans
• Roasted asparagus

• Creamy Indulgences:
• Tzatziki sauce
• Feta cheese crumbles

How to Store Mediterranean Crockpot Chicken

Store leftover Mediterranean Crockpot Chicken in an airtight container in the refrigerator for 3-4 days. The flavors often get even better the next day. This dish also freezes well. Cool it completely, then put it into freezer-safe containers or bags. You can freeze it for up to 3 months. Thaw it in the refrigerator overnight before you reheat it.

Tips to Make Mediterranean Crockpot Chicken

• Do Not Overcrowd Your Crockpot: Make sure there is enough space in your crockpot. This helps everything cook evenly and taste its best.
• Sear for Depth (If You Have Time): Searing the chicken quickly before putting it in the crockpot adds a richer flavor.
• Taste and Adjust: Always taste your dish before you serve it. Add more salt, pepper, or other seasonings if needed.

Variation

• You can change this recipe to fit your taste.
• Flavor Twists:
• Add artichoke hearts for more Mediterranean flavor.
• Add a small amount of red pepper flakes if you like a little spice.
• Include zucchini or eggplant with the other vegetables.
• Make It Your Own:
• Try different fresh herbs like mint or dill.

FAQs

Q1: Can I use frozen chicken for this Mediterranean Crockpot Chicken recipe?
A1: Yes, you can use frozen chicken. Make sure it is fully thawed before you put it in the crockpot. This helps it cook evenly and safely.

Q2: How long does Mediterranean Crockpot Chicken last in the refrigerator?
A2: You can keep the leftovers in an airtight container in the refrigerator for 3 to 4 days. It tastes even better the next day as the flavors mix.

Q3: What makes this Mediterranean Crockpot Chicken “Mediterranean”?
A3: This recipe is Mediterranean because it uses ingredients common in that region. These include olive oil, bell peppers, tomatoes, Kalamata olives, lemon, garlic, and herbs like oregano and thyme. It also focuses on lean protein and many vegetables, which are part of the Mediterranean diet.

Zesty Mediterranean Slow Cooker Chicken

This Zesty Mediterranean Slow Cooker Chicken recipe features tender chicken thighs or breasts cooked with vibrant bell peppers, red onion, and garlic in a savory tomato-broth sauce. Finish with fresh cherry tomatoes and Kalamata olives for a delicious and easy meal.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 4 servings

Calories 425 kcal

Equipment

• skillet
• crockpot
• bowl

Ingredients

  

Protein Powerhouse

• 1.5 lbs boneless, skinless chicken thighs or breasts

Vibrant Veggies

• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 red onion
• 1 cup cherry tomatoes, halved
• 0.5 cup Kalamata olives, pitted

Aromatic Essentials

• 4 cloves garlic, minced
• 1 tps dried oregano
• 0.5 tsp dried thyme
• 1 sprig fresh rosemary optional, for garnish
• 1 bay leaf

Liquid Gold & Tangy Brightness

• 1 cup low-sodium chicken broth
• 1 can diced tomatoes, undrained (14.5 oz) can
• 0.5 lemon (for juice and zest)
• 2 tbsp olive oil

Seasoning to Taste

• 1 tsp salt
• 0.5 tsp black pepper

Optional Additions

• 0.25 cup crumbled feta cheese
• 2 tbsp tzatziki sauce

Instructions

 

Instructions

• If desired, sear chicken pieces in a skillet with 1 tablespoon of olive oil for 2-3 minutes per side until lightly browned, then transfer to the crockpot.
• Layer the chopped bell peppers, sliced red onion, and minced garlic over the chicken in the crockpot.
• In a bowl, combine diced tomatoes, chicken broth, remaining olive oil, lemon juice, oregano, thyme, salt, and pepper; stir well.
• Pour the tomato mixture over the chicken and vegetables in the crockpot, then tuck in the bay leaf.
• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is very tender.
• During the final 30 minutes of cooking, stir in the halved cherry tomatoes and pitted Kalamata olives; remove the bay leaf before serving.
• Shred the chicken directly in the crockpot or remove, shred, and return to the sauce. Garnish with fresh rosemary and lemon zest.

Notes

For extra flavor, don't skip searing the chicken before slow cooking. Adjust salt and pepper to your preference. This dish pairs wonderfully with a side of couscous or a light salad.