Slow Cooker Mediterranean Chicken
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Tender and flavorful slow cooker mediterranean chicken with olives, onions, and roasted red peppers makes a hearty and tasty meal all made in one dish.
The slow cooker is constant around our house! If you’re loving yours too, try Slow Cooker Beef Stroganoff Soup, Slow Cooker Chicken Marsala, Best Easy Slow Cooker Ribs, and Slow Cooker Parmesan Herb Chicken & Orzo.
I love slow cooker meals so much, I sometimes wonder if I should be a spokesperson for some massive slow cooker producer. I mean seriously, do you know how much I use this kitchen appliance?? Let’s just say it’s a lot. A LOT. It’s not just that it’s so convenient to toss everything in a pot, cover, and come back a few hours later to a whole meal ready to go. It’s also that I love the way slow cooking meals can bring out more flavor in the dish. Like in this mediterranean chicken dish. All those flavors melding together for a while in the slow cooker makes them ten times better.
But let’s talk about a couple of ingredients here. First of all the olives. I’ll preface this by saying that I rarely use regular black olives in my cooking because I just don’t care for them. But kalamata olives? Those are my jam. I adore the briny, salty taste of kalamata olives. If you haven’t tried them, this is your chance to fall in love with these little black beauties.
The other ingredient you might not have a pre-existing relationship with is capers. They too are briny and salty and I can’t get enough of them, particularly in this dish. They’re those little green pea-looking things you see throughout this dish ^^^. They aren’t expensive and they add a lot to this chicken dish. Together with those kalamata olives, onions, and roasted red peppers… there’s some serious flavor happening here. Not to mention aromas. Your home will smell like a little slice of Southern Europe when you make this dish and that is a very very good thing.
What people are saying about this Slow Cooker Mediterranean Chicken
“This is delicious! I made this today with bone-in chicken thighs. The chicken was falling off the bone, juicy and tender. I sauteed the onions and garlic before putting in the crockpot. Will make this again!” – Jennifer
“I made this tonight and it was so AWESOME! My guests said it was like a gourmet meal in a restaurant! Served it with garlic Parmesan potatoes and nothing was left!!! Not even a caper!!!” – Jerry
“I made it today and it was so delicious!! It is super easy to make. I didn’t have a lot of time so I opted to do the two hours on high but used thighs instead of breast, they were very moist.” – Gabrielle
“I tried this for my family of four tonight and it was DELICIOUS!!! Even the 3 yr. old & 5 yr. old enjoyed it! I served it over orzo pasta and topped with fresh thyme. Also used red/purple onion instead of yellow. YUM…definitely a ‘keeper’!” – Jill
Slow Cooker Mediterranean Chicken
Ingredients
- 4 medium-large boneless skinless chicken breasts , OR 4-6 boneless skinless chicken thighs
- salt and pepper to taste
- 3 teaspoons Italian seasoning
- juice of 1 medium lemon , (about 2 tablespoons)
- 1 tablespoon minced garlic
- 1 medium onion, chopped
- 1 cup kalamata olives
- 1 cup roughly chopped roasted red peppers
- 2 tablespoons capers
- fresh thyme, oregano, or basil for garnish (optional)
Instructions
- Season chicken with salt and pepper to taste. Cook in a large skillet over medium-high heat 1-2 minutes on each side til browned. Transfer to greased slow cooker.
- Add onions, olives, red peppers, and capers to slow cooker (tuck them around the sides so they aren’t covering up the chicken). Whisk together italian seasoning, lemon juice, and garlic and pour over chicken.
- Cover and cook on low for 4 hours or on high for 2 hours. Garnish with fresh thyme, oregano, or basil and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I see what looks like red peppers in the photo but they aren’t listed in the ingredients. Am I missing something?
Roasted red peppers in the jar. Look up mezzetta roasted red bell peppers.
Do you roast the red bell peppers yourself or buy them roasted? Do you think green would work?
You can purchase the peppers already prepared in a glass jar.
Hi there! This looks yummy! Is it okay to start the cooking process day before and just reheat day of? I want it to taste the same of course but don’t have that much time tomorrow when everyone comes over.
Thanks!
This is delicious! I made this today with bone-in chicken thighs. The chicken was falling off the bone, juicy and tender. I sauted the onions and garlic before putting in the crockpot. Will make this again!
Hi Jennifer – Did you use bone in chicken thighs with or without the skin?
I personally used bone in thighs and took the skin off. 6 total. So good, everyone said it was amazing.
Looks great – do you buy prepared roasted red peppers? Or roast them yourself? If you buy prepared, are they canned, jarred, or what?
Use roasted red peppers in the jar. Look up Mezzetta roasted red bell peppers. This recipe is amazing.
Would this be suitable for freezing? I do all my meal prep in bulk and freeze my lunches.
Hi! This dish would freeze well and make a delicious lunch meal prep!
Can you tell me what the calories and fat are per serving?
Hi Kimberly! I don’t have the nutrition stats on hand, but my favorite way to get those numbers is using – it’s free and you can just copy and paste a recipe URL from the internet into their calculator and it will do the work for you!
Wow! Thanks for this. I am doing a lot of helping-hand cooking for my eighty-somethings (my beloved elderly folks) these days and this will help me help them.
This looks delicious, but the amount of ads on your site makes me never want to come back!
What do you suggest to serve as a side dish?
Hi Kristine!
Any sort of rice or pasta would go great with this dish!
How would you adjust the Mediterranean Chicken recipe for 2 servings and what type of Italian seasoning do to use?
Hi Sandy,
The easiest way would to just use 2-3 chicken breasts instead of 4-6. I use a generic Italian seasoning, but you could use any kind you’d like or have around! It won’t change the outcome of the dish.
Good afternoon, i PREPARED for 2 putting 1/2 in the freezer. I simply halved everything. I must admit to being somewhat of a spice snob, I usually order from The Spice House. They have a mix, little italy “new york city” herbs with lemon, it is wonderful! I added Aleppo crushed peppers as I am addicted to them! I left out the capers as I prefer more olives! I have a newer Hamilton Beach, Meh. I am looking for an older Crock Pot while cruising thrift stores!This recipe is a keeper, especially for company! Hope this helps! Happy Hollydaze!raf
Fantastic! A spice snob- I love it! You’re my kind of person 😉 Thanks for the awesome feedback, Bobbijo!