Crockpot Mediterranean Chicken

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Crockpot Mediterranean Chicken
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Crockpot Mediterranean Chicken

0.0 from 0 votes
Servings

4

servings
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Ingredients

  • 2 lbs boneless, skinless chicken thighs or breasts

  • 1 medium onion, thinly sliced

  • 3 cloves garlic, minced

  • 1 can diced tomatoes, drained

  • ½ cup sun-dried tomatoes, chopped

  • ½ cup Kalamata olives, pitted and halved

  • 1 cup chicken broth

  • 1 tbsp tomato paste

  • 1 tbsp balsamic vinegar

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 smoked paprika

  • 1/2 red pepper flakes (optional)

  • 1/2 salt (or to taste)

  • 1/2 tsp black pepper

  • 1 zucchini, chopped

  • 1 red bell pepper, sliced

  • Juice of 1 lemon

  • 1/4 cup crumbled feta cheese (for garnish)

  • Fresh parsley or basil, for garnish

Directions

  • Place the chicken in the crockpot. Add the sliced onion, garlic, diced tomatoes, sun-dried tomatoes, and olives.
  • In a small bowl, whisk together the chicken broth, tomato paste, balsamic vinegar, oregano, basil, smoked paprika, red pepper flakes (if using), salt, and black pepper. Pour over the chicken.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
  • About 30 minutes before serving, stir in the zucchini and red bell pepper. Let them soften while the flavors meld.
  • Before serving, squeeze in the fresh lemon juice and give everything a final stir.
  • Serve hot, topped with crumbled feta cheese and fresh parsley or basil. Enjoy over rice, couscous, or with crusty bread!
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Crockpot Mediterranean Chicken

Crockpot Mediterranean Chicken
Pin
Print

Crockpot Mediterranean Chicken

0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 lbs boneless, skinless chicken thighs or breasts

  • 1 medium onion, thinly sliced

  • 3 cloves garlic, minced

  • 1 can diced tomatoes, drained

  • ½ cup sun-dried tomatoes, chopped

  • ½ cup Kalamata olives, pitted and halved

  • 1 cup chicken broth

  • 1 tbsp tomato paste

  • 1 tbsp balsamic vinegar

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 smoked paprika

  • 1/2 red pepper flakes (optional)

  • 1/2 salt (or to taste)

  • 1/2 tsp black pepper

  • 1 zucchini, chopped

  • 1 red bell pepper, sliced

  • Juice of 1 lemon

  • 1/4 cup crumbled feta cheese (for garnish)

  • Fresh parsley or basil, for garnish

Directions

  • Place the chicken in the crockpot. Add the sliced onion, garlic, diced tomatoes, sun-dried tomatoes, and olives.
  • In a small bowl, whisk together the chicken broth, tomato paste, balsamic vinegar, oregano, basil, smoked paprika, red pepper flakes (if using), salt, and black pepper. Pour over the chicken.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
  • About 30 minutes before serving, stir in the zucchini and red bell pepper. Let them soften while the flavors meld.
  • Before serving, squeeze in the fresh lemon juice and give everything a final stir.
  • Serve hot, topped with crumbled feta cheese and fresh parsley or basil. Enjoy over rice, couscous, or with crusty bread!
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest