Slow Cooker Mediterranean Chicken
Infuse your home with the enticing aromas of the Mediterranean with this easy and flavorful Slow Cooker Mediterranean Chicken recipe. Tender, juicy chicken thighs are slow-cooked to perfection in a rich tomato-based sauce loaded with bold ingredients like Kalamata olives, artichoke hearts, roasted red peppers, and a medley of warming spices including oregano, cumin, and paprika. This one-pot wonder is as convenient as it is delicious, with minimal prep time and a hands-off cooking process that delivers maximum flavor. Perfect for busy weeknights or a cozy weekend meal, this dish pairs beautifully with rice, quinoa, or crusty bread to soak up the savory sauce. Garnished with fresh parsley, it’s a hearty, wholesome dinner with authentic Mediterranean flair.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 large red onion, sliced
- 4 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes
- 1 cup chicken stock
- 0.5 cup kalamata olives, pitted and halved
- 1 cup artichoke hearts, drained and quartered
- 0.5 cup roasted red peppers, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the chicken thighs with salt and black pepper, then sear them in the skillet for 2-3 minutes on each side until lightly browned. Transfer to the slow cooker.
In the same skillet, sauté the red onion and garlic for 2-3 minutes until softened and aromatic.
Add the canned diced tomatoes, chicken stock, oregano, thyme, cumin, and paprika to the skillet. Stir to combine, then pour the mixture over the chicken in the slow cooker.
Add the kalamata olives, artichoke hearts, and roasted red peppers to the slow cooker. Gently stir to distribute the vegetables and seasoning evenly.
Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
Before serving, taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with fresh parsley and serve hot, optionally over rice, quinoa, or with crusty bread.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 5856 mg | 255% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 25.2 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 449 mg | 35% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3572 mg | 76% | |
*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.
