Hearty Slow-Cooker Mediterranean Chicken
This hearty slow-cooker Mediterranean chicken recipe features tender chicken cooked with tomatoes, olives, artichoke hearts, and aromatic herbs for a delicious and effortless meal.
Equipment
- Paper towels
- Large skillet (optional)
- Slow cooker
- Forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred), undrained
- 1/2 cup pitted Kalamata olives
- 1 can (14 oz) artichoke hearts (packed in water), drained and quartered
- 1/2 red onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 cup low-sodium chicken broth
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 lemon (half for juice, half for zest)
Optional Garnish
- fresh parsley or dill
- crumbled feta cheese
Instructions
Preparation
- Pat the chicken dry and season it generously with salt and black pepper.
- Optionally, sear the chicken in olive oil for 2-3 minutes per side until lightly browned, then transfer to the slow cooker.
Slow Cooking
- Add tomatoes, olives, artichoke hearts, red onion, garlic, and herbs to the slow cooker with the chicken, then pour in chicken broth.
- Squeeze in the juice from half a lemon.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shredded.
Finishing Touches
- Shred the chicken with two forks before returning it to the sauce, or leave the pieces whole.
- Stir in the zest from the remaining half-lemon, then taste and adjust seasonings as needed.
- Garnish with fresh parsley or crumbled feta, and serve warm.
Notes
For extra flavor, consider marinating the chicken for a short period before searing. This recipe is also great for meal prepping throughout the week.