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Home » Recipes » Slow Cooker

Crock Pot Mediterranean Chicken

By: Kathryn Doherty | Last Updated: Mar 4, 2025 | Published: Feb 18, 2019
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Slow cooker Mediterranean chicken is quick and easy to prep and bursting with bright, healthy flavors. This meal is loaded with tomatoes, artichokes and olives and goes great with rice or couscous.

A white plate with steamed brown rice served alongside a Mediterranean chicken mixture topped with fresh parsley.


 

Hello again friends!

I've got a great recipe for you today, originally made for me by my mother-in-law when we were visiting them in Florida. We always have so much we want to do and see while we're there that a hands-off, low-key meal is a must.

And that's exactly why I love crock pot meals -- they are super hands off.

My slow cooker apricot chicken and slow cooker balsamic chicken are regular go-tos all year long. And I make my slow cooker Mexican shredded chicken all the time to use for rice bowls, tacos, nachos and more.

And when it's chilly out, this cozy slow cooker chicken stew always warms me right up.

I especially love slow cooker recipes like today's that are super hands off.

Just add all of your ingredients, turn it on and get on with your day! Dinner is waiting for you later, which is a glorious thing.

And this slow cooker Mediterranean chicken is a complex medley of flavors. No boring, bland crock pot cooking here!

A fork resting on a white plate with a chicken and tomato mixture alongside steamed rice.

But despite having some heavy-hitting ingredients — tomatoes, olives, curry powder — everyone places nice together and it all melds into a delicious mix.

It must be all that time spent together cooking away. Gotta love a long simmer that develops ALL the flavor and yet is so hands-off!

You will catch a whiff of olives in the air while this is cooking. Not overpowering, just enough of a hint to whisk you away to a field of olive trees in Italy.

It’s divine. Go with it.

(You may also love this slow cooker Greek chicken recipe with some similar flavors.)

Crock pot Mediterranean chicken before cooking
A crock pot with a Mediterranean chicken dish including tomatoes, olives and artichoke hearts.

Recipe Notes:

  • Tomatoes: I use canned whole tomatoes for this recipe. I drain them and then just use a knife to cut them up in the can a bit so they aren't so huge. They break down further while cooking. You could sub diced tomatoes as well, just be sure to drain them well.
  • Shredding: Once it's cooked, you can either slice or shred your chicken for this recipe. Then you'll mix it back in with the other ingredients so it can soak up some of those lovely juices.
  • Serving: I recommend that you use a slotted spoon to serve it from the crock pot so you can more carefully control how much of the liquid you get. You don’t want it too dry, but you also don’t want soup.

Finally, a sprinkling of fresh parsley (or cilantro) helps add some freshness and brightness to the finished dish.

You could use a squeeze of lemon in a pinch if you prefer. Just helps wake up the flavors after they have been slow cooking for so long.

A fork resting on a white plate with a chicken and tomato mixture alongside steamed rice, all topped with fresh parsley with sprigs to the side.

As is, this is low-carb and gluten free. You can keep it that way by serving it with cauliflower rice or spaghetti squash.

We also love serving this Mediterranean chicken over steamed brown rice, and you could also use couscous, quinoa or even polenta.

Or serve it with a hunk of crusty bread.

You'll just want something to help soak up some of that sauce.

Beyond the fresh herbs, you can also sprinkle the finished dish with some crumbled feta cheese. Pine nuts or slivered almonds would add a fun crunch if you have those on hand.

Close up of a fork resting on a white plate with a chicken and tomato mixture alongside steamed rice, all topped with fresh parsley with sprigs to the side.

(Pssst... this also pairs great with a nice glass of your favorite red or white wine.)

Last thing, let's talk about what to do with any leftovers.

Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.

You can also freeze the leftovers. Let cool, then pack into a freezer-safe ziplock bag or container. Label and date it and freeze for up to 4-5 months.

Let thaw overnight in the refrigerator and then reheat (either in the microwave or in a small pan on the stove.)

Whatever you do, take this journey to the Mediterranean for your next weeknight dinner. It’s as easy as it gets and you can't beat the flavor!

Tag me on Instagram when you do - I love to see your creations!

Enjoy!

XO,

Kathryn

P.S. Check out my other slow cooker chicken recipes for more easy dinner ideas!

Close up of a white plate with steamed brown rice served alongside a Mediterranean chicken mixture topped with fresh parsley.
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4.35 from 185 votes

Slow Cooker Mediterranean Chicken

Slow cooker Mediterranean chicken is quick and easy to prep and bursting with bright, healthy flavors. Serve over rice or couscous for a delicious dinner!
Prep Time5 minutes mins
Cook Time6 hours hrs
Additional TimeAdditional Time10 minutes mins
Total Time6 hours hrs 15 minutes mins
Yield: 6 servings

Ingredients

  • 2 lbs. boneless, skinless chicken breasts
  • 1 heaping tablespoon curry powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 28 oz. can whole tomatoes, mostly drained and chopped a bit (see notes)
  • 2 14-oz. cans quartered artichoke hearts, drained
  • 1 cup low-sodium chicken broth
  • 1 medium onion, chopped
  • ½ cup kalamata olives, pitted and chopped
  • ¼ cup white wine vinegar
  • ¼ cup fresh parsley or cilantro, chopped, to garnish

Instructions

  • Place chicken breasts in the insert of the slow cooker.
  • Combine the curry powder, basil, thyme, salt and pepper and stir well. Season the chicken with half of the seasoning mixture.
  • Add the remaining ingredients to the slow cooker (except for the fresh parsley) and sprinkle in the remaining seasoning mixture.
  • Cover and cook on low for 6-8 hours (or on high for 3-4 hours).
  • Once finished, remove the chicken breasts and either chop them or use two forks to shred the chicken. Stir the chicken back into the slow cooker mixture to help soak up the juices and flavors for 5-10 minutes. Then you can serve or let it hang out on warm for up to 30 minutes.
  • Sprinkle with fresh parsley and serve over couscous, brown rice, quinoa or whole wheat pasta.

Notes

Tomatoes: I use canned whole tomatoes for this recipe. I drain them and then just use a knife to cut them up in the can a bit so they aren’t so huge. They break down further while cooking. You could sub diced tomatoes as well, just be sure to drain them well.
Serving: I recommend that you use a slotted spoon to serve it from the crock pot so you can more carefully control how much of the liquid you get. You don’t want it too dry, but you also don’t want soup.
If you are a real olive lover, add an extra ¼ cup of chopped olives to the crock pot. Or, reserve them as a garnish to really get their full flavor.
Storing: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers. Let cool, then pack into a freezer-safe ziplock bag or container. Label and date it and freeze for up to 4-5 months. Let thaw overnight in the refrigerator and then reheat.

Video

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 6g | Protein: 49g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 129mg | Sodium: 554mg | Fiber: 2g | Sugar: 2g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

(Note: This post has been updated with new photos and a video. Minor changes and additions have been made to the text. The post was originally published in June 2015.)

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Reader Interactions

Comments

  1. Nata

    June 15, 2015 at 1:56 pm

    This sounds and looks amazing! I love kalamata olives and artichoke hearts!!

    Reply
    • Kathryn

      June 15, 2015 at 8:33 pm

      Thanks! It is SO tasty! So many different bold flavors melding together 🙂

      Reply
    • Jeanette

      June 18, 2024 at 6:24 pm

      I made this exactly except I only had green olives and put this over jasmine rice. This recipe is outstanding and I especially like the nutritional values. Thanks for sharing 👍

      Reply
      • Kathryn Doherty

        June 19, 2024 at 8:46 am

        I'm so happy to hear you loved it! Thank YOU so much for sharing! : )

        Reply
  2. Katie Crenshaw

    June 28, 2015 at 9:51 pm

    Kathryn, this looks fabulous! I am so busy and always in need of a great recipe that I can throw in the crock pot, leave, and come back home to a delicious cooked meal. I am so excited to try this for my family!

    Reply
    • Kathryn

      June 28, 2015 at 10:01 pm

      Thanks Katie! I love an easy crock pot meal, too! Makes dinner a breeze 🙂 I hope you try it and love it! XO

      Reply
  3. Thalia @ butter and brioche

    July 22, 2015 at 3:20 am

    This mediterranean chicken looks seriously SO flavoursome and delicious. Perfect excuse for me to pull out and use my crock pot!

    Reply
    • Kathryn

      July 22, 2015 at 6:16 am

      Thanks Thalia! So many good flavors here. Definitely worth hauling out the crock pot and letting it do all the work for you. Hope you try it and let me know how you like it!

      Reply
  4. Lucy @ Bake Play Smile

    July 30, 2015 at 6:16 pm

    Yum! I'm always looking for new slow cooker recipes - and this one has so many of my favourite ingredients in it!! Thanks for linking up with our Fabulous Foodie Fridays party xx

    Reply
    • Kathryn

      July 31, 2015 at 6:25 am

      Thanks for hosting, Lucy! I love these ingredients all together - especially when you just toss everything in the slow cooker and let it do its thing. Makes dinner a cinch. Happy Friday! XO

      Reply
  5. Leanne

    January 26, 2016 at 5:19 pm

    Hi! Any reason you feel I couldn't freeze it uncooked for later use? I usually prep and freeze on the weekends when I have a little time. Thanks in advance for your thoughts!

    Reply
    • Kathryn

      January 26, 2016 at 8:34 pm

      Sure, you certainly could get it all prepped and bagged up and keep it in the freezer for when you're ready to make this. Though honestly, this recipe just takes 5 minutes to throw all of the ingredients in the slow cooker, so you might be making more work for yourself by bagging it up and freezing it. Either way, I hope you enjoy it!!

      Reply
  6. LIZ G.

    February 14, 2016 at 11:03 am

    Making this right now! Added fresh lemon slices on top of the ingredients and I will toss in fresh baby spinach about 15 minutes before it's finished cooking. I'm going to serve this over brown rice tonight for Valentine's Day to my husband! 🙂

    Reply
    • Kathryn

      February 15, 2016 at 6:08 am

      Hi Liz! I think the lemon and spinach sound like great additions - hope you both enjoyed it and had a lovely Valentine's Day!

      Reply
  7. Frugal Hausfrau

    March 06, 2016 at 11:45 pm

    I think I have to have this in my life! I love these flavors, although the Curry Powder surprises me...

    Reply
    • Kathryn

      March 07, 2016 at 10:03 am

      Thanks! The curry powder really brings a lot of flavor and helps tie everything together!

      Reply
  8. Jody

    November 06, 2016 at 7:16 pm

    I made this tonight, served it over orzo, and it was an absolute hit! I wouldn't change a thing from the original recipe.

    Reply
    • Kathryn

      November 07, 2016 at 1:53 pm

      I'm so happy to hear that Jody! Thanks so much for sharing!

      Reply
  9. Melissa b

    December 13, 2016 at 5:44 pm

    This dish is very weird...adding curry to a "Mediterranean" dish is the first odd thing...it's strange...not horrible, but doubt I'll make it again

    Reply
    • Kathryn

      December 13, 2016 at 7:59 pm

      I'm sorry to hear you didn't like it. I've gotten a lot of good feedback on this recipe and while I initially wasn't sure about the curry spice (which is actually used a lot in different types of Mediterranean cooking), I thought it worked great! Hope you'll find another recipe hear that's more your style. 😊

      Reply
  10. Megan @ MegUnprocessed

    December 22, 2016 at 5:09 pm

    Those seasonings sound good!

    Reply
    • Kathryn

      December 23, 2016 at 9:36 am

      They give it such big flavor!

      Reply
  11. Veronica

    February 02, 2017 at 1:10 pm

    Can I use something else in place of white wine vinegar?

    Reply
    • Kathryn

      February 02, 2017 at 2:51 pm

      Hi Veronica! I think you'd be fine to substitute with regular vinegar or an apple cider vinegar. They're a little more acidic but after cooking so long, it shouldn't make a huge difference in the final dish. (And if you don't have any vinegar, just go without - I'm not a fussy cook and I bet it'd still be great.)

      Reply
  12. Vivian

    February 20, 2017 at 9:56 pm

    Great recipe! I have made several versions of this - but this is the first with the curry powder. Wonderful flavors!
    Thanks!

    Reply
    • Kathryn

      February 22, 2017 at 9:45 pm

      I'm so happy to hear you enjoyed it Vivian! It's a favorite recipe in our family!

      Reply
  13. Ryan

    March 04, 2017 at 10:37 pm

    I am doing this method in a cast iron pot via Braising. I hope it works out. Looks great!

    Reply
    • Kathryn

      March 05, 2017 at 8:24 am

      I hope you enjoy it! And would love to hear if it turns out that way - let us know!

      Reply
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    April 08, 2017 at 10:01 pm

    Hello,I check your blog named "Crock pot Mediterranean chicken - Family Food on the Table" like every week.Your writing style is awesome, keep it up! And you can look our website about proxy server list.

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  15. Hannah Wolfe

    April 25, 2017 at 9:57 am

    Excited to make this, thanks for posting! 🙂

    It reminds me of pasta puttanesca, but with chicken. I am going to take it for lunch and stuff it into pita pockets.

    Reply
    • Kathryn

      April 25, 2017 at 5:34 pm

      Thanks Hannah! And I love the idea of stuffing this in pita pockets! That's totally what I'm going to do with the leftovers I have tucked in the freezer right now 😊

      Reply
  16. Erin

    July 20, 2017 at 9:50 am

    Hello Kathryn, this dish looks wonderful
    Was wondering if I made a serving for 4
    Not 6 if I use the same amount of ingredients
    Or maybe less chicken broth?

    Reply
    • Kathryn

      July 21, 2017 at 8:37 am

      Hi Erin! You can do the full recipe and just save any leftovers (it freezes great!) or you can reduce the ingredients a bit and just use 1 cup of chicken broth. Hope that helps!

      Reply
  17. Toni

    February 21, 2019 at 8:01 pm

    This would be a perfect meal for me any night of the week!

    Reply
    • Kathryn

      February 21, 2019 at 8:29 pm

      It's so easy and so yummy! I hope you try it!

      Reply
  18. Holly

    February 25, 2019 at 11:13 am

    This looks so flavorful and delicious! I going to make a big pot of this for meal prep for the week and maybe freeze some for later since it freezes well. We're olive fans for sure so I'll definitely be adding the extra ones - yum!

    Reply
    • Kathryn

      February 25, 2019 at 9:09 pm

      It's definitely great for meal prep and for freezing for another night. I hope you love it! 🙂

      Reply
  19. Cranberry Run Campground

    February 28, 2019 at 7:14 am

    I own a campground and stay there on the weekends from April-October, so I'm always looking for easy crock-pot meals or casseroles. I made this last night - I used chicken thighs instead of breast and it ended up cooking on low for 8 hours. It was great. So easy, great flavor, something different! Going into regular rotation and I'll be trying your other crock-pot recipes. I'm glad I found the site (Simply Recipes Facebook post got me here). Thanks for a great recipe!

    Reply
    • Kathryn

      March 01, 2019 at 9:34 am

      Oh I'm so happy to hear you enjoyed this! Thanks so much for sharing and have a wonderful weekend! 😊

      Reply
  20. Tiffany

    August 22, 2022 at 5:57 pm

    Would I be able to use thighs instead of breasts?

    Reply
    • Kathryn Doherty

      August 23, 2022 at 1:17 pm

      Definitely! Thighs would work great in place of breasts. Just be sure they are trimmed of excess fat. Hope you enjoy it!

      Reply
4.35 from 185 votes (185 ratings without comment)

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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