Crock Pot Chicken Mediterranean
Transport your taste buds to the sunny shores of the Mediterranean with this irresistible Crock Pot Chicken Mediterranean recipe! Featuring tender, slow-cooked chicken breasts nestled in a vibrant medley of cherry tomatoes, Kalamata olives, red onion, and garlic, this one-pot wonder is infused with the bold flavors of oregano, thyme, and cumin. A splash of extra-virgin olive oil and a hint of chicken broth create a rich, savory base that's perfect for soaking up with warm crusty bread or fluffy quinoa. Optional additions of fresh baby spinach and creamy feta crumbles add an extra layer of freshness and indulgence. With just 15 minutes of prep and the magic of slow cooking, this recipe is a hassle-free way to enjoy a wholesome, Mediterranean-inspired meal that's hearty, healthy, and utterly delicious!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Cherry tomatoes
- 0.75 cups Kalamata olives, pitted and halved
- 1 medium Red onion, thinly sliced
- 4 cloves Garlic, minced
- 2 tablespoons Extra-virgin olive oil
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 0.5 cups Chicken broth (low sodium)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Baby spinach (optional, for serving)
- 0.5 cups Feta cheese crumbles (optional, for garnish)
Instructions
Begin by preparing the chicken breasts. Pat them dry with paper towels and season them evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In the Crock Pot, add the cherry tomatoes, Kalamata olives, sliced red onion, and minced garlic. Stir to combine.
Drizzle the olive oil over the vegetable mixture. Sprinkle the dried oregano, thyme, and cumin evenly across the ingredients.
Pour the chicken broth into the Crock Pot, followed by nestling the seasoned chicken breasts on top of the vegetable mixture.
Cover the Crock Pot with its lid and set it to cook on HIGH for 4 hours, or LOW for 6-8 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F or 74°C).
Once cooked, carefully remove the chicken breasts from the Crock Pot and shred them with two forks, or leave them whole if preferred.
Optional: Stir baby spinach into the hot vegetable mixture in the Crock Pot until wilted.
To serve, plate the chicken with the Mediterranean vegetable mixture on top. Garnish with feta cheese crumbles if desired.
Pair with your choice of side, such as quinoa, rice, or crusty bread, and enjoy!
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 6780 mg | 295% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 15.2 g | ||
| Protein | 244.7 g | 489% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1056 mg | 81% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3666 mg | 78% | |
*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.
