Slow Cooker Mediterranean Chicken
Imagine a dish that combines the tender juiciness of chicken, the rich flavors of the Mediterranean, and the convenience of a slow cooker. This Slow Cooker Mediterranean Chicken recipe is a game-changer for busy home cooks, offering a delicious, hands-off meal that’s perfect for any time of the year.
Prep Time: 10 minutes
Cooking Time: 6–8 hours (low) or 3–4 hours (high)
Servings: 4–6
Ingredients:
1 tsp dried oregano
1 tsp dried basil
1/2 tsp paprika
2 lbs boneless, skinless chicken thighs (or breasts)
1 can (14.5 oz) diced tomatoes, drained
1/3 cup sun-dried tomatoes, chopped
1/4 cup Kalamata olives, pitted and sliced
1 medium onion, thinly sliced
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
1/2 cup chicken broth
1 tbsp olive oil
2 tbsp fresh parsley or basil, chopped (for garnish)
Directions:
Prepare the slow cooker: Lightly grease the slow cooker insert with olive oil or non-stick spray.
Layer the ingredients: Place the chicken thighs in the slow cooker. Sprinkle both sides with salt, pepper, oregano, basil, paprika, and red pepper flakes (if using).
Add the vegetables: Top the chicken with the sliced onion, minced garlic, sun-dried tomatoes, diced tomatoes, and Kalamata olives.
Pour in the broth: Drizzle the olive oil over the top and pour in the chicken broth.
Cook: Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
Finish and serve: If desired, garnish the chicken with fresh parsley or basil before serving. Serve over rice, quinoa, couscous, or with a side of roasted vegetables.
Tips and Variations
1. Use boneless, skinless chicken breasts or thighs: Both work well in this recipe.
2. Add some heat: Incorporate diced jalapeños or red pepper flakes for an extra kick.
3. Customize with your favorite Mediterranean ingredients: Artichoke hearts, sun-dried tomatoes, or Kalamata olives make great additions.
4. Serve with a side: Pair with roasted vegetables, quinoa, or a simple green salad.
5. Make it a freezer meal: Assemble all the ingredients in a freezer-safe bag and store for up to 3 months.
Nutritional Information (per serving)
Calories: 320-400
Protein: 35-40g
Fat: 10-12g
Saturated Fat: 2.5-3g
Cholesterol: 60-70mg
Carbohydrates: 20-25g
Fiber: 5-7g
Sugar: 5-7g
Sodium: 400-500mg