Crock Pot Artichoke Chicken and Olives
Transform dinner into a Mediterranean dream with this Crock Pot Artichoke Chicken and Olives recipe, a flavorful one-pot wonder that’s as easy as it is delicious. Tender, slow-cooked chicken thighs are infused with the bright, tangy flavors of artichoke hearts, briny green and Kalamata olives, and juicy diced tomatoes, all enhanced by aromatic herbs like oregano, thyme, and paprika. With minimal prep and the magic of a slow cooker, this dish delivers restaurant-quality taste with minimal effort. Perfect served over fluffy rice, protein-packed quinoa, or paired with crusty artisan bread to soak up the rich, savory broth. Whether it’s a busy weeknight or meal prep for the week, this Mediterranean-inspired crock pot classic is bound to become a household favorite.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 14 ounces Artichoke hearts (quartered, canned or jarred, drained)
- 0.5 cups Pitted green olives
- 0.5 cups Pitted Kalamata olives
- 14.5 ounces Diced tomatoes (canned, with juice)
- 1 medium Yellow onion (sliced)
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Dried oregano
- 1 teaspoons Dried thyme
- 1 teaspoons Paprika
- 1 cups Chicken broth (low sodium)
- 1 tablespoons Olive oil
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, chopped for garnish)
Instructions
Heat olive oil in a skillet over medium heat.
Season both sides of the chicken thighs with salt, pepper, and paprika.
Sear the chicken thighs in the skillet for 2-3 minutes per side until golden brown. Transfer the chicken to the crock pot.
In the same skillet, add the sliced onions and cook for 2-3 minutes until softened. Add minced garlic and cook for an additional 1 minute. Remove from heat.
Add the cooked onions and garlic to the crock pot, spreading them over the chicken thighs.
Top the chicken with artichoke hearts, green olives, Kalamata olives, and diced tomatoes with their juice.
Sprinkle the oregano and thyme over the mixture.
Pour the chicken broth into the crock pot, ensuring the liquid surrounds the chicken and vegetables but does not completely submerge them.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F).
Taste the broth and adjust seasoning with additional salt and pepper if needed.
Serve the dish over rice, quinoa, or with crusty bread, and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 7710 mg | 335% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 22.8 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 483 mg | 37% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3340 mg | 71% | |
*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.
