Description
A hands-off, Mediterranean-style feast with tender chicken thighs, colorful vegetables, and briny Kalamata olives, all prepared in a slow cooker.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 cups cherry tomatoes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup red onion, chopped
- 1 cup Kalamata olives, pitted
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Place the chicken thighs in the bottom of the crockpot.
- Add the cherry tomatoes, bell peppers, red onion, olives, and garlic on top.
- In a small bowl, mix together the olive oil, lemon juice, oregano, salt, and pepper. Pour this mixture over the chicken and vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken if desired and mix everything together.
- Serve garnished with fresh parsley.
Notes
For optimal flavor, add the zest of the lemon to the dressing. The dish can be served over rice or in pita pockets.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Greek, Chicken, Mediterranean, Slow Cooker, Easy Dinner