Chicken and Olives Crock Pot
Tender, juicy chicken thighs come to life in this aromatic Chicken and Olives Crock Pot recipe, a Mediterranean-inspired dish brimming with bold flavors and effortless elegance. Perfect for busy weeknights or relaxed family dinners, this slow-cooked masterpiece combines succulent chicken with the rich tang of Kalamata olives, hearty crushed tomatoes, and fragrant dried herbs like oregano and thyme. The dish comes together with minimal prep time, enhanced by a quick skillet sear that locks in flavor, and transforms into a mouthwatering meal after hours of gentle slow cooking. Serve it over rice, pasta, or with crusty bread to soak up the savory broth, and don’t forget a sprinkle of fresh parsley for the perfect finishing touch. With its robust flavors and versatility, this one-pot wonder is a crock pot favorite you'll come back to again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on or skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 1 cup Chicken broth
- 14 ounces Crushed tomatoes (canned)
- 1 cup Kalamata olives (pitted and halved)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. This step is optional but adds extra flavor. Transfer the seared chicken to the crock pot.
In the same skillet, add the minced garlic and diced onion. Sauté for 2-3 minutes, until fragrant and softened. Transfer this mixture to the crock pot.
Pour the chicken broth and crushed tomatoes over the chicken in the crock pot.
Add the Kalamata olives, dried oregano, dried thyme, and red pepper flakes (if using). Stir gently to combine the ingredients.
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (165°F internal temperature).
Once cooked, taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Serve the chicken and olives over rice, pasta, or with crusty bread. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 7230 mg | 314% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 24.0 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 408 mg | 31% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3037 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
