Description
A delightful Mediterranean Chicken dish with olives and artichokes, cooked in a crockpot for a savory experience.
Ingredients
Scale
- 1.5 lbs chicken thighs, skinless and boneless
- 1 cup Kalamata olives, pitted and halved
- 1 can (14 oz) artichoke hearts, drained and quartered
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 medium onion, diced
- 2 teaspoons dried oregano
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Pat the chicken thighs dry and season with salt and black pepper.
- In a skillet, heat olive oil and sauté diced onion and minced garlic until translucent.
- Place seasoned chicken thighs in the crockpot and add the sautéed onion and garlic on top.
- Layer Kalamata olives, artichoke hearts, cherry tomatoes, and dried oregano over the chicken, then drizzle with lemon juice.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
Notes
- For lower sodium, use low-sodium chicken broth instead of salt.
- Swap chicken thighs for chicken breasts for a leaner option.
- Use green olives instead of Kalamata for a milder flavor.
- For a vegan version, replace chicken with chickpeas and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Mediterranean Chicken, Crockpot Chicken, Chicken with Olives, Artichokes, Easy Dinner