Mediterranean Crock Pot
Transport your taste buds to the sunny shores of the Mediterranean with this vibrant and flavorful Mediterranean Crock Pot recipe. Succulent boneless chicken thighs are slow-cooked to perfection alongside a colorful medley of zucchini, red bell peppers, and onions, all infused with the bold flavors of oregano, cumin, and paprika. Kalamata olives and a fresh garnish of crumbled feta cheese and parsley add an irresistible savory finish, while the optional pre-searing step ensures maximum depth of flavor. Perfectly easy with a hands-off cooking method, this dish is ideal for busy weeknights or leisurely weekend dinners. Serve it over fluffy couscous, rice, or with warm pita bread for an authentic Mediterranean-inspired meal your whole family will love.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 medium, diced red bell pepper
- 1 medium, diced yellow onion
- 2 medium, sliced zucchini
- 1 14-ounce can canned diced tomatoes
- 0.5 cup, pitted and sliced kalamata olives
- 4 minced garlic cloves
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, crumbled feta cheese
- 2 tablespoons, chopped fresh parsley
Instructions
In a large skillet over medium heat, add the olive oil and sear the chicken thighs on both sides until golden brown, about 2-3 minutes per side. This step is optional but enhances flavor.
Transfer the seared chicken thighs to the crock pot.
Add the diced red bell pepper, diced yellow onion, sliced zucchini, and minced garlic to the crock pot, layering them evenly over the chicken.
Pour in the canned diced tomatoes (with their juice) and chicken broth, distributing them evenly over the vegetables.
Sprinkle the dried oregano, dried basil, ground cumin, paprika, salt, and black pepper over the mixture. Stir gently to combine without disrupting the chicken pieces too much.
Top with the sliced kalamata olives.
Cover the crock pot with a lid and set it to cook on low heat for 5 hours or high heat for 2.5-3 hours, until the chicken is tender and the vegetables are softened.
Once cooked, gently stir the mixture to ensure flavors are evenly distributed.
Serve warm, garnished with crumbled feta cheese and chopped fresh parsley. Pair with warm pita bread, couscous, or rice for a complete meal.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 704 mg | 15% | |
*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.
