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Slow Cooker Mediterranean Chicken

Slow Cooker Mediterranean Chicken Recipe

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, sliced into strips
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp red pepper flakes
  • ½ cup low-sodium chicken broth
  • 1 (14-oz) can fire-roasted diced tomatoes
  • ½ cup pitted Kalamata olives, halved
  • 1 (14-oz) can artichoke hearts, drained and quartered
  • 2 tbsp capers, drained
  • Juice of ½ lemon
  • ¼ cup chopped fresh parsley
  • ½ cup crumbled feta cheese, for serving
  • Salt and freshly ground black pepper

Method
 

  1. Pat the chicken thighs dry, season with salt and pepper, and sear in olive oil over medium-high heat for about 4 minutes per side. Transfer to a plate.
  2. In the same skillet over medium heat, cook the onion and bell pepper for 5 minutes until softened. Add garlic, tomato paste, oregano, thyme, and red pepper flakes, and cook 1 minute.
  3. Pour in chicken broth and diced tomatoes, scraping up browned bits. Stir in olives, artichokes, and capers, then transfer the sauce to a slow cooker.
  4. Nestle the chicken thighs into the sauce, cover, and cook on low for 6 to 7 hours or high for 3 to 4 hours.
  5. Remove the chicken, stir in lemon juice and parsley, then serve over orzo with crumbled feta and lemon wedges.

Notes

Cooking on high reduces the time to 3 to 4 hours, but the low setting yields the most tender result. Leftovers keep well and taste even better the next day.