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Crockpot Mediterranean Chicken With Olives - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts), trimmed
  • 1 medium yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 red bell pepper, sliced into strips
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/3 cup pitted Kalamata olives, halved
  • 1/3 cup green olives (Castelvetrano or similar), halved
  • 2 tablespoons capers, drained (optional but recommended)
  • 2 tablespoons tomato paste
  • 1/3 cup low-sodium chicken broth (or dry white wine)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest and 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried basil or Italian seasoning
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley or basil, for garnish
  • Cooked couscous, orzo, rice, or crusty bread, for serving

Method
 

  1. Prep the base: Add the sliced onion and bell pepper to the bottom of your slow cooker. Sprinkle with a pinch of salt.
  2. Mix the sauce: In a bowl, whisk together diced tomatoes, tomato paste, chicken broth, olive oil, lemon zest, lemon juice, garlic, oregano, basil, paprika, red pepper flakes, salt, and black pepper until smooth and combined.
  3. Layer the chicken: Place the chicken thighs over the vegetables. Pour the sauce mixture over the top, making sure the chicken is mostly covered.
  4. Add olives and capers: Scatter the Kalamata olives, green olives, and capers over everything.
  5. Cook low and slow: Cover and cook on Low for 5 to 6 hours, or on High for 2.5 to 3.5 hours, until the chicken is very tender and easily pulls apart.
  6. Adjust seasoning: Taste the sauce and add more salt, pepper, or lemon juice if needed. If you want a thicker sauce, remove the lid for the last 20 to 30 minutes or stir in a slurry made from 1 teaspoon cornstarch and 1 tablespoon water, then cook 10 more minutes.
  7. Finish and serve: Shred or slice the chicken into large chunks. Stir back into the sauce. Garnish with fresh parsley or basil. Serve over couscous, orzo, rice, or alongside crusty bread to soak up the juices.