Slow Cook Chicken and Thyme with Green Olives
Infuse your kitchen with comforting aromas and Mediterranean flair with this Slow Cook Chicken and Thyme with Green Olives recipe. Tender, bone-in chicken thighs are seared to golden perfection before simmering in a rich blend of chicken stock, dry white wine, and zesty lemon juice. The addition of green olives and fresh thyme introduces a bright, herbaceous complexity, while garlic and onions build a savory foundation. Cooked low and slow for hours, this one-pot dish delivers melt-in-your-mouth chicken infused with vibrant flavors. Perfectly complemented by rice, couscous, or crusty bread, this hearty meal is as easy to prepare as it is impressive to serve. Whether you're planning a cozy family dinner or entertaining guests, this recipe is destined to become a favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 cup chicken stock
- 0.5 cup dry white wine
- 1 cup green olives, pitted and halved
- 6 sprigs fresh thyme sprigs
- 1 large lemon, zested and juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 leaf bay leaf
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs with salt and freshly ground black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for another 3-4 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to slightly reduce.
In a slow cooker, add the chicken thighs (skin-side up), sautéed onions and garlic, green olives, chicken stock, thyme sprigs, bay leaf, lemon zest, and lemon juice.
Cover the slow cooker and cook on the low setting for 4 hours, or until the chicken is tender and cooked through.
Before serving, discard the bay leaf and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if necessary.
Serve hot, garnished with chopped parsley if desired. This dish pairs well with rice, couscous, or crusty bread to soak up the flavorful juices.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 459 mg | 10% | |
*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.
