Slow Cooker Mediterranean Chicken
Slow cooker Mediterranean chicken infused with herbs, garlic, and bright flavors. A wholesome, easy dinner that brings coastal taste home.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier)
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved (or a 14.5-ounce can of diced tomatoes, drained)
- ½ cup pitted Kalamata olives, halved
- ¼ cup sun-dried tomatoes, sliced (oil-packed or dry; pat dry if oily)
- 2 tablespoons capers, rinsed (optional but adds a nice briny pop)
- 2 tablespoons extra-virgin olive oil
- ⅓ cup low-sodium chicken broth (or dry white wine)
- 1 tablespoon fresh lemon juice (plus zest of 1 lemon)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (or sweet paprika)
- 1/4–1/2 teaspoon crushed red pepper flakes (optional heat)
- Salt and black pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Feta cheese, crumbled (optional garnish)
Instructions
- Layer the base: Add the sliced onion and red bell pepper to the bottom of the slow cooker. Scatter in the garlic, cherry tomatoes, sun-dried tomatoes, olives, and capers.
- Season the chicken: Pat the chicken dry. Season both sides with salt, pepper, oregano, thyme, and paprika. Place the chicken on top of the veggies.
- Add liquid and brightness: In a small bowl, whisk olive oil, chicken broth, lemon juice, and lemon zest. Pour the mixture over the chicken and vegetables. Sprinkle on the red pepper flakes if using.
- Set and cook: Cover and cook on Low for 5–6 hours or High for 2 1/2–3 1/2 hours, until the chicken is tender and reaches 165°F internally. Thighs can go longer without drying out.
- Optional finish: For a thicker sauce, remove the chicken to a plate and tent with foil. Turn the slow cooker to High, and simmer the sauce uncovered for 10–15 minutes, or stir in a cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water) and cook 5 minutes.
- Taste and adjust: Stir, then taste the sauce. Add a pinch more salt, a squeeze of lemon, or extra olives if you like it brinier.
- Serve: Return the chicken to the pot, top with chopped parsley or basil, and crumble feta over the top if desired. Serve with couscous, rice, or crusty bread, plus a simple green salad.
