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Slow Cooker Mediterranean Chicken – Cozy Dinner Recipe

Slow cooker Mediterranean chicken combines tender, seasoned chicken thighs with chickpeas, tomatoes, artichokes, and Kalamata olives. The slow-cooked one-pot dinner is finished with lemon juice and fresh parsley for a bright, savory finish.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 red onion medium, thinly sliced
  • 1 can (15 oz) chickpeas drained and rinsed
  • 2.5 lb chicken thighs boneless, skinless
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tsp dried oregano
  • 0.5 tsp paprika
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes
  • 0.5 cup chicken broth
  • 1 can (14 oz) artichoke hearts drained and quartered
  • 0.5 cup Kalamata olives pitted
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion and chickpeas to a 6-quart slow cooker.
  2. Season the chicken with the salt, pepper, oregano, and paprika, then arrange it over the chickpeas.
  3. Stir together the garlic, tomatoes, and chicken broth, then pour the mixture over the chicken; cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the thickest part of each thigh reaches 165°F.
  4. Stir in the artichoke hearts and olives, cover, and cook on the same setting for 20 to 30 minutes, until heated through.
  5. Stir in the lemon juice and parsley, then serve.

Notes

For the most tender chicken, check that the thickest part of each thigh reaches 165°F. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a lower-sodium variation, choose no-salt-added chickpeas and tomatoes.