Slow Cooker Mediterranean Chicken

Slow Cooker Mediterranean Chicken

Bone-in option: Bone-in thighs work; remove skin and increase cook time by 30–45 minutes. Kid-friendly tweak: Reduce red pepper flakes, chop vegetables smaller, and serve chicken shredded over pasta. Freezer meal: Combine all ingredients except broth in a freezer bag; freeze up to 3 months. Thaw overnight, add to slow cooker with broth, and cook as directed. Thicker sauce: Remove chicken and shred. Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into liquid, and cook on high for 15 minutes until thickened; return chicken. Instant Pot method: Sauté chicken 3 minutes per side, add remaining ingredients, cook on High Pressure 12 minutes, then 10-minute natural release. Serving ideas: Serve over grains, in wraps, or alongside a salad. Garnish with parsley, lemon slices, and optional feta. Storage: Refrigerate up to 4 days or freeze up to 3 months; flavors improve after 24 hours. Seasoning note: Olives can be briny; adjust added salt to taste.

Time: Prep: 15 mins, Cook: 240 mins, Total: 255 mins

Servings: 6

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup kalamata olives, pitted
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup crumbled feta cheese (optional)
  • 1 lemon, sliced (for garnish)

Instructions

  1. Season chicken thighs with salt and pepper on both sides.
  2. Layer half of the sliced onions, garlic, and bell peppers in the bottom of the slow cooker.
  3. Place the seasoned chicken on top of the vegetables.
  4. Sprinkle dried oregano, thyme, rosemary, and red pepper flakes over the chicken.
  5. Add the remaining onions, bell peppers, olives, and diced tomatoes on top.
  6. Pour in the chicken broth and lemon juice.
  7. Cover and cook on low for 7–8 hours or on high for 4 hours.
  8. Check that the chicken is fork-tender before serving.
  9. Transfer to a serving dish and garnish with fresh parsley, lemon slices, and crumbled feta if desired.

Original recipe source