Description
This Slow Cooker Mediterranean Chicken is a flavorful and easy-to-make dish featuring tender boneless chicken breasts simmered with diced tomatoes, Kalamata olives, artichoke hearts, and aromatic Mediterranean herbs. Perfect for a hands-off dinner, the slow cooker melds all the ingredients into a deliciously savory meal served with a fresh touch of parsley and lemon wedges.
Ingredients
Scale
Chicken and Vegetables
- 4 boneless, skinless chicken breasts (or thighs)
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1/2 cup artichoke hearts, drained and chopped
- 1/2 cup kalamata olives, pitted and halved
Liquids and Seasonings
- 1 can (14.5 oz) diced tomatoes with juices
- 1/2 cup chicken broth or white wine
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Finishing Touches
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare Ingredients: Slice the red onion, mince the garlic, chop the artichoke hearts, and halve the pitted kalamata olives. Set aside all the ingredients to have them ready for assembly.
- Layer in the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Over the chicken, add the sliced onions, minced garlic, artichoke hearts, and olives for even distribution of flavors.
- Add Tomatoes and Broth: Pour the entire can of diced tomatoes with their juices over the chicken and vegetables. Then, add the chicken broth (or white wine), which will help keep the chicken moist and infuse additional flavor as it cooks.
- Season: Sprinkle the dried oregano, dried basil, dried thyme, red pepper flakes if using, salt, and freshly ground pepper evenly over the contents in the slow cooker.
- Cook: Cover the slow cooker and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through to an internal temperature of 165°F (74°C).
- Finish and Serve: Once cooked, garnish the chicken with freshly chopped parsley. Serve each portion with lemon wedges to squeeze over the chicken, adding a fresh and tangy brightness to the dish.
Notes
- For more robust flavor, marinate the chicken breasts for 30 minutes in olive oil, lemon juice, and herbs before cooking.
- If you prefer, chicken thighs can be used instead of breasts for juicier results.
- Serve this dish over rice, couscous, or alongside crusty bread to soak up the flavorful sauce.
- Adjust the red pepper flakes quantity according to your spice preference or omit them if you want a milder dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
