Slow Cooker Mediterranean Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
8 Servings
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Calories
380 kcal
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Course
Main Course
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Cuisine
Mediterranean, American
Slow Cooker Mediterranean Chicken
Description
This recipe uses eight boneless, skinless chicken thighs seasoned simply with paprika, oregano, salt, and pepper. The chicken is cooked in a slow cooker over a bed of sautéed onion and garlic with a splash of white wine. Mediterranean staples such as artichoke hearts, sun-dried tomatoes, kalamata olives, and capers are added for robust, savory, and slightly briny flavors that complement the chicken.
The slow cooking method on low for 7 to 8 hours or high for 4 hours makes the chicken exceptionally tender and allows the flavors to meld deeply. The dish offers a balance of textures with tender meat offsetting the firm artichokes and olives. It can be served as a main dish alongside grains or vegetables to soak up the flavorful juices.
Ingredients
- 2 Tbsp avocado oil
- 1 yellow onion chopped
- 4 large garlic minced, cloves
- ¼ cup white wine such as sauvignon blanc, dry
- 2.5 to 3 lbs chicken thigh 8 thighs, boneless, skinless
- 1.5 tsp paprika
- 2 tsp oregano dried
- salt sea salt
- black pepper
- 1 (14-oz) jar artichoke hearts drained
- 1 (8-oz) jar sun-dried tomatoes julienne cut, drained
- 1 (7-oz) jar kalamata olives pitted and sliced, drained
- 2 Tbsp capers
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion begins to soften, about 5 minutes. Add in the minced garlic and continue sauteeing another 3 minutes.
- Transfer the sauteed onion and garlic to the bottom of the crock pot, along with the white wine.
- Sprinkle both sides of the chicken thighs with paprika, sea salt, and black pepper and transfer them to the crock pot. The thighs will be in two layers. This is normal.
- Pour the remaining ingredients into the slow cooker (artichoke hearts, sun-dried tomatoes, olives, and capers).
- Secure the lid on the crock pot and cook on low heat for 7 to 8 hours or high heat for 4 hours.
- Check the internal temperature of the chicken for doneness. Chicken thighs are fully cooked when they have reached an internal temperature of 180 degrees or higher. Insert a meat thermometer into the thickest part of the thigh to check.
- Give everything in the crock pot a big stir before serving over steamed brown rice or pasta noodles. If you’re a cheese lover, sprinkle everything with parmesan cheese.
- For additional side dishes, I recommend my Crowd-Pleasing Roasted Vegetables and my Classic Italian Salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1Serving (of 8) | |
| Calories | 380kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 33g | 66% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 91mg | 30% |
| Sodium | 896mg | 37% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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