9. Crockpot Mediterranean Chicken
Crockpot Mediterranean Chicken
4
servingsJuicy chicken simmers in a rich tomato-based sauce with briny olives, capers, and fragrant herbs, creating a dish that’s as comforting as it is flavorful.
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Ingredients
4 boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1/4 cup kalamata olives, sliced
1 tablespoon capers
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup crumbled feta cheese (for serving)
Fresh parsley, chopped (for garnish)
Directions
- Season the chicken thighs with salt, black pepper, oregano, basil, paprika, and red pepper flakes.
- Heat olive oil in a skillet over medium heat. Sear the chicken for 2-3 minutes per side until lightly browned. (This step is optional but adds extra flavor.)
- Transfer the chicken to a crockpot and top with sliced onions and minced garlic.
- Pour in the diced tomatoes and chicken broth. Stir in olives, capers, lemon zest, and lemon juice.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Taste and adjust seasoning if needed.
- Serve over rice, pasta, or with crusty bread. Sprinkle with feta cheese and fresh parsley before serving.
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