Mediterranean Crockpot Chicken Recipe with Olives and Tomatoes
These mediterranean crockpot chicken recipes start with one easy pot: bone-in thighs, olives, tomatoes and lemon. The slow cooker keeps the chicken juicy and turns the juices into a bright pan sauce.
Mediterranean Crockpot Chicken Recipe with Olives and Tomatoes
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursChicken thighs braised with olives, tomatoes, garlic and lemon. It makes a bright sauce in one pot.
Ingredients
2 1/2 lb bone-in, skin-on chicken thighs, skin removed
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 can (14.5 oz) diced tomatoes, drained
1/2 cup sun-dried tomatoes in oil, chopped
3/4 cup Kalamata olives, pitted
1 red onion, cut in wedges
5 cloves garlic, smashed
1 tablespoon dried oregano
1 lemon, zested, then sliced
1/2 cup low-sodium chicken broth
1 can (14 oz) artichoke hearts, drained and quartered
1/2 cup crumbled feta
2 tablespoons chopped fresh parsley
Directions
- Pat the chicken dry and season on both sides with the salt, pepper and half of the oregano.
- Heat the oil in a skillet over medium-high heat and brown the thighs 3 minutes per side. Skip this if you are short on time, though you will lose some depth.
- Spread the onion wedges and garlic in the bottom of a 6-quart slow cooker.
- Lay the chicken on top, then add the diced tomatoes, sun-dried tomatoes, olives and the rest of the oregano.
- Pour in the broth and tuck the lemon slices around the chicken.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours.
- Check that the chicken reaches 165°F in the thickest part and pulls easily from the bone.
- Stir in the artichoke hearts and lemon zest, cover, and cook 15 minutes on HIGH to warm through.
- Remove the lemon slices, taste the sauce, and add salt if needed.
- Top with feta and parsley and serve right from the crock.
Notes
- Boneless thighs work, but cut the time to 4 hours on LOW. Add a splash of white wine in place of some broth if you like. Make it ahead by cooking it a day early. Store in the fridge up to 4 days and serve over rice, couscous or orzo.
Why this version works
Chicken thighs are the right cut for the slow cooker. They have enough fat to stay tender across 5 or 6 hours, where breasts would go dry and stringy by hour four. You also get a hands-off meal that makes enough sauce to serve over rice or pasta, so the whole dinner comes from one pot.
Olives, tomatoes and lemon all hold their flavor under long heat, and the chicken juices mix with them to make a bright, salty sauce. A skillet needs constant attention to do the same, but here it all happens while you work. It tastes like something that simmered all afternoon, and the work is mostly chopping an onion.
Ingredient notes
Chicken thighs: Look for bone-in thighs with a pink, moist look. The bone slows cooking and adds body to the sauce. Bone-in chicken always costs less than boneless cuts and tastes better after a long cook.
Kalamata olives: Buy them pitted, in a jar. They are brinier than canned black olives and give real Mediterranean flavor. Rinse them lightly if they are very salty, and pat dry before adding.
Sun-dried tomatoes: Choose the oil-packed kind. They are soft and need no soaking. Drain well, or the oil will make the sauce greasy.
Artichoke hearts: Canned or jarred in water is best, since marinated ones can be too sharp. Rinse and squeeze them dry so the dish does not turn watery.
Feta: Block feta in brine crumbles better and tastes creamier than pre-crumbled. Add the feta only at the table so it stays creamy and white.
Tips for the best result
Remove the skin: Skin turns rubbery in a slow cooker and floods the sauce with grease. Take it off before cooking. If you cannot remove the skin easily, a paper towel helps you grip it.
Add lemon zest late: This is the most common mistake. Long cooking makes lemon slices bitter, so use the zest at the end for fresh flavor. Squeeze a little fresh juice over the pot before serving if you want more brightness.
Do not drown the pot: Use only the half cup of broth. The chicken and tomatoes release plenty of liquid on their own. If the sauce looks thin at the end, ladle some into a pan and simmer it hard for 5 minutes.
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Swaps and variations
Use chickpeas in place of artichokes for more body, or stir in a handful of baby spinach at the end. For a lighter dinner, serve over cauliflower rice. Add a pinch of red pepper flakes for heat. A handful of capers stirred in at the end adds more salt and tang.
Do not add cream or milk to this dish. The acid from the lemon and tomatoes will make it curdle.
What to serve with it
Spoon the chicken and sauce over warm orzo, buttered couscous or rice. A cucumber and tomato salad on the side keeps the plate cool and fresh. Warm pita for mopping the sauce is the right finish. A glass of cold white wine or sparkling water with lemon completes the meal.
Storing, freezing and reheating
Cool and refrigerate within two hours. It keeps 4 days, and the flavor is even better on day two. Chill the sauce and chicken in a shallow container to help them cool quickly.
Freeze without the feta up to 3 months. Thaw in the fridge overnight and reheat gently in a pot over medium-low heat, adding a splash of broth if the sauce has thickened. Use a pot lid so the chicken does not dry out while it warms.
Mediterranean Crockpot Chicken Recipe with Olives and Tomatoes at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by bone-in, olive oil, kosher salt, black pepper
Tips for Mediterranean Crockpot Chicken Recipe with Olives and Tomatoes
Boneless thighs work, but cut the time to 4 hours on LOW. Add a splash of white wine in place of some broth if you like. Make it ahead by cooking it a day early. Store in the fridge up to 4 days and serve over rice, couscous or orzo.
Mediterranean Crockpot Chicken Recipe with Olives and Tomatoes FAQ
How long does Mediterranean Crockpot Chicken Recipe with Olives and Tomatoes take?
Mediterranean Crockpot Chicken Recipe with Olives and Tomatoes takes 6 hours of cooking after 15 minutes of prep.
How many people does Mediterranean Crockpot Chicken Recipe with Olives and Tomatoes serve?
This recipe makes 6 servings.
What do I need to make Mediterranean Crockpot Chicken Recipe with Olives and Tomatoes?
15 ingredients, led by bone-in, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
