Slow Cooker Mediterranean Chicken with Sun Dried Tomatoes

Nutriscore Rating: 70/100

Transport your taste buds to the sunny Mediterranean with this Slow Cooker Mediterranean Chicken with Sun-Dried Tomatoes. Featuring tender, juicy chicken thighs slow-cooked to perfection in a savory medley of sun-dried tomatoes, Kalamata olives, cherry tomatoes, and aromatic herbs, this dish is a vibrant symphony of bold flavors. The recipe starts with a quick sear to lock in the chicken’s natural juices and builds layers of flavor with sautéed red onion and garlic. With minimal prep and the magic of a slow cooker, this gluten-free, one-pot meal is perfect for busy weeknights or relaxed weekend dinners. Serve this irresistible dish over rice, fluffy quinoa, or with crusty bread to soak up every last drop of the rich, tomato-infused broth. It’s Mediterranean comfort food at its finest—effortless, elegant, and unforgettable.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 6 pieces Chicken thighs (bone-in or boneless)
• 1 cup Sun-dried tomatoes (packed in oil, drained and chopped)
• 2 tablespoons Olive oil
• 1 medium Red onion (sliced)
• 4 cloves Garlic cloves (minced)
• 2 cups Cherry tomatoes
• 1 cup Kalamata olives (pitted and halved)
• 0.5 cup Chicken stock
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)

📝 Instructions

6 steps

1. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

2. Season the chicken thighs with salt, black pepper, and paprika, then sear them in the skillet for 2-3 minutes per side, until golden brown. Transfer the chicken to the slow cooker.

3. In the same skillet, heat the remaining 1 tablespoon of olive oil and sauté the sliced red onion and minced garlic for 2-3 minutes, until fragrant. Add them to the slow cooker.

4. Add the sun-dried tomatoes, cherry tomatoes, Kalamata olives, chicken stock, dried oregano, and dried basil to the slow cooker. Stir gently to combine.

5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

6. Serve the Mediterranean chicken hot, garnished with freshly chopped parsley. Pair with your choice of rice, quinoa, or crusty bread for a complete meal.

Nutrition Facts

1 serving (481.6g)

Calories		771
% Daily Value*
Total Fat		51.0 g	65%
	Saturated Fat	11.1 g	55%
	Polyunsaturated Fat	0.0 g
Cholesterol		214 mg	71%
Sodium		1591 mg	69%
Total Carbohydrate		20.7 g	8%
	Dietary Fiber	7.2 g	26%
	Total Sugars	9.2 g
Protein		56.3 g	113%
Vitamin D		0.4 mcg	2%
Calcium		131 mg	10%
Iron		5.3 mg	29%
Potassium		1319 mg	28%

*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.

Source of Calories

Fat: 1845 cal (59.8%%)

Protein: 905 cal (29.3%%)

Carbs: 333 cal (10.8%%)