Tired of boring weeknight dinners? Transport your taste buds to the sunny Mediterranean with this incredibly easy Slow Cooker Chicken! We’re talking tender, fall-apart chicken thighs simmered in a vibrant, zesty sauce with briny kalamata olives, tangy artichoke hearts, and sweet bell peppers. It’s a ‘set it and forget it’ meal that tastes like you spent hours in the kitchen. Finished with a sprinkle of salty feta, this dish is a low-carb dream served over cauliflower rice or zucchini noodles. Get ready for your new favorite crockpot recipe!
Ingredients
• 3 tablespoons olive oil, divided
• 2 pounds / 907 g boneless, skinless chicken thighs
• 1 red bell pepper, cored, seeded, and cut into thin strips
• 0.5 medium onion, thinly sliced
• 1 teaspoon dried minced garlic
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 8-ounce / 227 g jar marinated quartered artichoke hearts, drained
• ⅔ cup / 100 g pitted kalamata olives
• ⅔ cup / 160 ml chicken broth
• 3 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1.5 tablespoons arrowroot powder
• 0.5 cup / 75 g crumbled feta cheese
Instructions
1. Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken thighs and brown on both sides, about 5 to 7 minutes.
3. Place the red bell pepper and onion in the slow cooker. Place the browned chicken thighs on top, then sprinkle with the garlic, salt, and pepper. Arrange the artichoke hearts and olives around the chicken.
4. In a small bowl, combine the broth, vinegar, lemon juice, oregano, and thyme. Pour the broth mixture over the chicken. Cover and cook on Low for 4 to 6 hours.
5. Remove the chicken from the slow cooker and place on a platter; cover to keep warm. Skim about 0.5 cup of liquid from the slow cooker and whisk in the arrowroot powder until smooth. Return this mixture to the slow cooker and whisk to combine. Cover and cook on High for 10 to 15 minutes, or until the sauce has thickened. Spoon the sauce over the chicken, sprinkle with feta, and serve.
Nutritional Information
• PER SERVING: 492 CALORIES ★ FAT 39 G (71%) ★ NET CARBS 7 G (6%) ★ PROTEIN 27 G (22%)
Pro Tips
• Don’t skip the browning step! Searing the chicken thighs before adding them to the slow cooker creates a deeper, richer flavor and better texture.
• For an extra layer of flavor, add a few sprigs of fresh rosemary or a bay leaf to the slow cooker along with the other herbs.
• To make this dairy-free, simply omit the feta cheese at the end. The dish is still incredibly flavorful without it.
• The thickened sauce is delicious! Serve with a crusty bread (if not low-carb) or cauliflower rice to soak up every last drop.
FAQ
Q: Do I really need to brown the chicken first
A: Yes, we highly recommend it. Searing the chicken thighs before adding them to the slow cooker is a crucial step that builds a deep, rich flavor and improves the texture of the meat. It’s a small step that makes a big difference in the final dish.
Q: Can I use chicken breasts instead of thighs
A: You can use boneless, skinless chicken breasts, but we recommend thighs for the best results as they stay more tender and juicy. If using breasts, reduce the cook time to 3-4 hours on Low to prevent them from becoming dry.
Q: What should I serve with this Mediterranean chicken
A: For a low-carb or keto-friendly meal, serve this chicken over cauliflower rice, zucchini noodles, or a fresh green salad. If you are not concerned with carbs, it’s also delicious with couscous, orzo, or a side of crusty bread to soak up the flavorful sauce.
Q: Can I make this recipe dairy-free
A: Absolutely. To make this dish dairy-free, simply omit the crumbled feta cheese at the end. The chicken and sauce are already packed with flavor from the olives, artichokes, and herbs, so it will still be incredibly delicious without the cheese.
