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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
Cook Time6 hours
Additional Time10 minutes
Total Time6 hours 15 minutes
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
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