Description
This Slow Cooker Mediterranean Chicken is a magical recipe that delivers incredible flavor with minimal effort, making it perfect for busy weeknights. It transforms simple, wholesome ingredients into a vibrant, satisfying meal that’s diabetic-friendly and low carb.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Juice of one lemon
Instructions
- Pat the chicken breasts or thighs dry with a paper towel. Season both sides generously with salt and black pepper.
- For the deepest flavor, heat the olive oil in a skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Transfer the sautéed onion and garlic to the insert of your slow cooker. Place the seasoned chicken on top. Scatter the sun-dried tomatoes, artichoke hearts, Kalamata olives, and capers around and over the chicken. Sprinkle the dried oregano, basil, and optional red pepper flakes over everything. Pour the chicken broth evenly over the top.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken is done when it is tender and easily shreds with a fork.
- Just before serving, stir in the fresh lemon juice and garnish with chopped fresh parsley.
Notes
This dish stores and reheats beautifully. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. For a dairy-free version, ensure your broth is compliant. You can use frozen artichoke hearts instead of canned, and any black olives can substitute for Kalamata olives.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg