Why You’ll Love This Recipe
This recipe is simple, nutrient-packed, and full of vibrant Mediterranean flavor. The slow cooker does all the work, creating tender, juicy chicken in a rich, savory sauce. It’s naturally gluten-free, low in carbs, and highly versatile—serve it over rice, quinoa, couscous, or enjoy it on its own with warm pita or a crisp salad. Plus, the leftovers taste even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Cherry tomatoes or canned diced tomatoes
- Kalamata olives (pitted and halved)
- Red onion (sliced)
- Garlic (minced)
- Red bell pepper (sliced)
- Artichoke hearts (optional)
- Olive oil
- Lemon juice
- Dried oregano
- Dried thyme or Italian seasoning
- Salt
- Black pepper
- Fresh parsley or basil (for garnish, optional)
- Feta cheese (optional, for serving)
Directions
- Place the chicken in the bottom of the slow cooker.
- Add sliced onion, bell pepper, cherry tomatoes, olives, garlic, and artichoke hearts (if using).
- Drizzle with olive oil and lemon juice.
- Sprinkle with oregano, thyme (or Italian seasoning), salt, and pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Shred or slice the chicken if desired, and stir to coat with the sauce and veggies.
- Garnish with fresh herbs and crumbled feta before serving, if desired.
Servings and timing
Serves 4–6
Prep time: 10 minutes
Cook time: 6–7 hours (low) or 3–4 hours (high)
Total time: Approximately 6 to 7 hours and 10 minutes
Variations
- Add Greens: Stir in spinach or kale during the last 30 minutes of cooking.
- Spicy Version: Add a pinch of red pepper flakes or a sliced chili for heat.
- With Chickpeas: Add canned chickpeas for extra protein and fiber.
- Creamy Twist: Stir in a spoonful of Greek yogurt or cream at the end for a creamy sauce.
- Crockpot to Oven: Transfer to a baking dish after slow cooking, top with cheese, and broil for 2–3 minutes for a bubbly finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave in 1-minute intervals or warm on the stovetop over medium heat. Add a splash of broth or water if needed to rehydrate the sauce. This dish also freezes well—store in a freezer-safe container for up to 2 months.
FAQs
Can I use bone-in chicken?
Yes, bone-in thighs or drumsticks work well. Just adjust cooking time as needed to ensure doneness.
Do I need to sear the chicken first?
No, it’s not necessary for this recipe, but searing can add extra flavor if you have time.
Can I use sun-dried tomatoes?
Yes, chopped sun-dried tomatoes can be added for a deeper, more concentrated tomato flavor.
What can I serve this with?
It pairs well with rice, couscous, quinoa, or warm pita bread. A side salad also complements it nicely.
Can I add potatoes?
Yes, add cubed potatoes at the beginning of cooking for a heartier meal.
Is this dish low-carb?
Yes, it’s naturally low in carbohydrates and high in protein and healthy fats.
Can I make this in advance?
Yes, you can assemble everything in the slow cooker insert and refrigerate overnight. Just start cooking the next day.
What’s the best way to shred the chicken?
Use two forks or a hand mixer directly in the crockpot for fast shredding.
Does this freeze well?
Yes, freeze cooled leftovers in portions and reheat as needed.
Can I make this dairy-free?
Yes, simply omit the feta cheese or use a dairy-free alternative.
Conclusion
Slow Cooker Mediterranean Chicken is a vibrant, healthy, and incredibly easy meal that’s full of rich, sun-drenched flavors. With minimal prep and all-day cooking, it’s perfect for busy days when you still want to enjoy a homemade, nourishing dish. Serve it up with your favorite sides and enjoy the warm, comforting taste of the Mediterranean any day of the week.
PrintSlow Cooker Mediterranean Chicken
Slow Cooker Mediterranean Chicken is a vibrant and healthy one-pot meal featuring tender chicken slow-cooked with tomatoes, olives, peppers, garlic, and herbs. It’s simple, flavorful, and perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6 hours and 10 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 1.5–2 pounds boneless, skinless chicken breasts or thighs
- 1 pint cherry tomatoes or 1 can (14.5 oz) diced tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1 red onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup artichoke hearts (optional), drained and quartered
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Chopped fresh parsley or basil, for garnish (optional)
- Crumbled feta cheese, for serving (optional)
Instructions
Place the chicken in the bottom of the slow cooker.
- Add the sliced onion, bell pepper, cherry tomatoes (or diced tomatoes), olives, garlic, and artichoke hearts (if using).
- Drizzle with olive oil and lemon juice.
- Sprinkle with oregano, thyme or Italian seasoning, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- Shred or slice the chicken and stir to coat in the sauce with the vegetables.
- Garnish with chopped parsley or basil and crumbled feta before serving, if desired.
Notes
- Add spinach or kale in the last 30 minutes of cooking for extra greens.
- Use bone-in chicken if preferred; adjust cook time as needed.
- For extra protein and fiber, stir in canned chickpeas.
- This dish freezes well and is great for meal prep.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
