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–+ servings
Serine Milo

Slow Cooker Mediterranean Chicken

This dish combines slow-cooked chicken with bold Mediterranean flavors, featuring briny olives, lemon, and earthy oregano, all created effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2–3 lbs boneless skinless chicken thighs or breasts (thighs stay juicier)
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes (with juices)
  • 1/2 cup chicken broth or water
  • 1/2 cup kalamata olives, pitted and halved
  • 1 cup quartered marinated artichoke hearts (jarred)
  • 1 medium lemon, thinly sliced (plus extra lemon wedges for serving)
  • 1 tsp dried oregano (or 1 tbsp fresh, chopped)
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional, for a little heat)
  • 1 tbsp olive oil
  • to taste salt and black pepper
  • for garnish fresh parsley or basil
Optional/Substitutions
  • Use bone-in thighs (adds flavor, increase cook time slightly)
  • Swap olives for green olives (if you prefer less briny flavor)
  • Add a splash of white wine instead of part of the broth (for richness)

Method
 

Preparation
  1. Toss the sliced onions and minced garlic with olive oil and a pinch of salt to soften them and flavor the base.
  2. Place the onion mixture in the bottom of the slow cooker, then lay the chicken pieces over the onions.
  3. Season the chicken with salt, pepper, paprika, oregano, and red pepper flakes if using.
  4. Pour the diced tomatoes and their juices over the chicken, then add the chicken broth.
  5. Scatter the kalamata olives and marinated artichoke hearts around the chicken and tuck lemon slices on top to infuse flavor.
Cooking
  1. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until the chicken is fork-tender and reaches 165°F (74°C).
  2. If the sauce is thin, remove the chicken, switch the slow cooker to HIGH, and stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken the sauce.
  3. Return the chicken to the sauce, sprinkle with fresh herbs, and finish with a squeeze of lemon.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 4g

Notes

Serve with couscous, rice, or polenta. Pairs well with roasted vegetables or a crisp green salad. For a lighter version, use chicken breasts and reduce the olive oil, or try a vegan swap by using firm tofu or cauliflower. Store leftovers for up to 3–4 days in an airtight container.

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