Description
A flavorful and easy dish that combines tender chicken with fresh vegetables and aromatic herbs, perfect for busy weeknights.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (drained slightly)
- 1/2 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp thyme
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup pitted Kalamata olives
- 1/2 cup green olives
- 1 tbsp olive oil
- 1–2 sprigs fresh rosemary (optional)
Instructions
- Add the diced onions, garlic, and tomatoes to the bottom of the slow cooker. Place the chicken on top.
- Sprinkle the mixture with oregano, thyme, crushed red pepper flakes, salt, and pepper. Pour in the chicken broth and drizzle with olive oil.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and pulls apart easily.
- In the last hour of cooking, add the Kalamata and green olives and tuck in a sprig or two of rosemary if using.
- Gently shred the chicken in the sauce and serve over couscous, rice, or with crusty bread.
Notes
Prep ahead by chopping onions and garlic for quicker cooking. Adjust seasoning and add extra vegetables for more nutrition.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 120mg
Keywords: chicken, slow cooker, Mediterranean, easy dinner, gluten-free