Description

Craving a vibrant, healthy dish that transports you to the sunny shores of the Mediterranean? Look no further than Slow Cooker Mediterranean Chicken! This flavorful recipe combines tender chicken breasts with juicy tomatoes, briny Kalamata olives, and aromatic herbs, all simmered to perfection in a slow cooker. It’s a wholesome, fuss-free meal that’s bursting with bold, Mediterranean flavors

Ingredients

Boneless, Skinless Chicken Breasts (4): Lean and tender, perfect for slow cooking.
- Substitution: Chicken thighs for juicier results, or tofu or chickpeas for a vegetarian option (adjust cooking time for tofu).
Diced Tomatoes (1 can, 14 oz, undrained): Adds a juicy, tangy base for the sauce.
- Substitution: Fresh diced tomatoes (about 1.5 cups) or crushed tomatoes for a smoother texture.
Kalamata Olives (1 cup, pitted and halved): Brings briny, salty depth.
- Substitution: Green olives, capers, or omit for a milder flavor.
Red Onion (½ cup, sliced): Adds sweet, slightly sharp flavor.
- Substitution: Yellow onion, shallots, or 1 tsp onion powder.
Garlic (4 cloves, minced): Infuses the dish with warm, aromatic depth.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
Dried Oregano (1 tsp): Provides earthy, Mediterranean flair.
- Substitution: Fresh oregano (1 tbsp) or dried Italian seasoning.
Dried Basil (1 tsp): Adds sweet, herbal notes.
- Substitution: Fresh basil (1 tbsp, added at the end) or dried thyme.
Red Pepper Flakes (½ tsp, optional): Brings a subtle heat for balance.
- Substitution: Cayenne pepper, fresh chili, or omit for no spice.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Fresh Parsley (for garnish): Adds a fresh, vibrant finish.
- Substitution: Cilantro, chives, or no garnish.
Cooked Couscous or Quinoa (for serving): A light, fluffy base to soak up the sauce.
- Substitution: Rice, cauliflower rice, or crusty bread.

Why They’re Important: The chicken is the protein-packed base, tomatoes and olives create a tangy, briny sauce, and herbs add Mediterranean depth. Parsley and couscous or quinoa elevate the dish with freshness and heartiness.

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Instructions

Step 1: Prep the Chicken

Place 4 boneless, skinless chicken breasts in the bottom of the slow cooker in a single layer.
Season the chicken evenly with a pinch of salt, a pinch of pepper, 1 tsp dried oregano, 1 tsp dried basil, and ½ tsp red pepper flakes (if using).
- Tip: Pat the chicken dry with paper towels for better seasoning adhesion and flavor absorption.

Step 2: Add the Toppings

Pour 1 can (14 oz) undrained diced tomatoes over the chicken, spreading evenly.
Add 1 cup pitted and halved Kalamata olives, ½ cup sliced red onion, and 4 minced garlic cloves, distributing them over and around the chicken.
- Tip: If you prefer a smoother sauce, pulse the diced tomatoes in a blender briefly before adding.

Step 3: Cook

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender (internal temperature of 165°F/74°C).
Check at the lower end of the time range to avoid overcooking; the chicken should be juicy and easy to shred or slice.
- Tip: Stir gently halfway through if possible to ensure even flavor distribution, but avoid lifting the lid too often.

Step 4: Serve

Remove the chicken from the slow cooker and place on a serving platter or plates, whole or sliced/shredded.
Spoon the tomato-olive sauce generously over the chicken, including plenty of olives and onions.
Garnish with chopped fresh parsley for a vibrant, fresh finish.
Serve hot over cooked couscous or quinoa to soak up the sauce.
- Tip: For a thicker sauce, simmer the cooking liquid in a saucepan over medium heat for 5-10 minutes, or stir in 1 tsp cornstarch mixed with 1 tbsp water and cook on high for 10 minutes.