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Crockpot Mediterranean Tomato Basil Chicken - Easy, Flavorful, and Comforting

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (or breasts)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (for cooking; fresh is added later)
  • 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes (or whole peeled tomatoes, crushed by hand)
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup pitted Kalamata olives, halved
  • 2 tablespoons capers, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1/2 cup fresh basil leaves, torn, plus more for garnish
  • 1/4 cup chopped fresh parsley (optional)
  • Freshly grated Parmesan or crumbled feta for serving (optional)
  • Cooked pasta, rice, quinoa, or crusty bread for serving

Method
 

  1. Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, oregano, dried basil, and red pepper flakes if using. This gives the chicken a head start on flavor.
  2. Optional sear for deeper flavor: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly browned. Transfer to the crockpot. If skipping the sear, add the chicken directly to the crock.
  3. Build the sauce base: Add sliced onion and garlic to the crockpot. Stir in crushed tomatoes, tomato paste, chicken broth, olives, capers, remaining 1 tablespoon olive oil, and vinegar. Nestle the chicken into the sauce so it’s mostly submerged.
  4. Cook low and slow: Cover and cook on Low for 5–6 hours or on High for 2.5–3.5 hours. Chicken should be tender and easily pulled with a fork but not falling apart into shreds unless you prefer it that way.
  5. Finish with fresh herbs: In the last 15 minutes, stir in the torn basil and parsley. Taste and adjust with salt, pepper, or a splash more vinegar for brightness.
  6. Serve: Spoon the chicken and sauce over pasta, rice, or quinoa. Or serve with toasted bread to mop up the sauce. Top with extra basil and a sprinkle of Parmesan or feta if you like.