Crockpot Mediterranean Chicken
This Crockpot Mediterranean Chicken transforms ordinary chicken breasts into a flavor-packed, nutrient-rich dinner that simmers to perfection while you tackle your day. With just 15 minutes of prep time, you'll enjoy the renowned health benefits of Mediterranean cuisine without spending hours in the kitchen.
Equipment
- Slow Cooker/Crockpot
- Measuring Spoons and Cups
- Mixing Bowls
Ingredients
Chicken Base
- 2 lbs boneless, skinless chicken breasts or thighs for a juicier option
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives pitted (can substitute with green olives)
- 1/4 cup sun-dried tomatoes chopped
- 1 can (15 oz) chickpeas drained and rinsed
- 2 tablespoons olive oil use high-quality extra virgin for best flavor
Mediterranean Seasoning
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika smoked paprika works beautifully here
- 1/4 teaspoon crushed red pepper flakes adjust to your heat preference
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Sauce
- 1/2 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 lemon zest from 1 lemon
- 2 tablespoons tomato paste
For Garnish
- 1/4 cup fresh parsley chopped
- 1/4 cup crumbled feta cheese optional, omit for dairy-free
- lemon wedges for serving
Instructions
- Place chicken breasts in a single layer at the bottom of your crockpot. For even cooking, ensure pieces are similar in thickness or pound thicker parts gently. If using larger breasts, consider cutting them in half horizontally to ensure they cook thoroughly and absorb more flavor.
- Layer the sliced onions, minced garlic, chopped bell peppers, cherry tomatoes, olives, sun-dried tomatoes, and drained chickpeas over the chicken. The order matters here - placing the onions closest to the chicken helps them release their sweet flavors directly into the meat as they cook.
- In a small bowl, combine the dried oregano, basil, thyme, cumin, paprika, red pepper flakes, salt, and pepper. Mix thoroughly with your fingertips to release the essential oils in the dried herbs, enhancing their aromatic qualities.
- Whisk together the chicken broth, lemon juice, lemon zest, and tomato paste in a separate bowl until smooth.
- Sprinkle the seasoning blend evenly over the vegetable layer, then drizzle with olive oil. Pour the sauce mixture over everything.
- Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily with two forks.
- Once cooked, gently shred the chicken in the crockpot using two forks, allowing it to absorb the flavorful sauce. For a thicker sauce, remove the chicken first, then simmer the liquid on high (uncovered) for 15-20 minutes before returning the shredded chicken.
- Garnish with fresh chopped parsley and crumbled feta cheese (if using). Serve with lemon wedges and your choice of base like rice, quinoa, or cauliflower rice.
Notes
For a lower sodium version, reduce salt to ½ teaspoon and use unsalted chickpeas and no-salt-added tomato paste.
This recipe is excellent for meal prep and tastes even better the next day as flavors continue to develop.
To make this recipe in the Instant Pot, use the pressure cook setting for 12 minutes with a 10-minute natural release.
Chicken thighs can be substituted for breasts for a juicier result with no adjustment to cooking time needed.
Nutrition
Calories: 325kcalCarbohydrates: 18gProtein: 35gFat: 12gSaturated Fat: 2gSodium: 480mgFiber: 5gSugar: 4g
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