Zesty Slow-Cooked Mediterranean Chicken
This Zesty Slow-Cooked Mediterranean Chicken features tender chicken thighs with vibrant bell peppers, cherry tomatoes, and Kalamata olives, all infused with bright lemon and aromatic herbs. It's an effortless dish perfect for a healthy and flavorful meal.
Equipment
- Slow cooker
- Paper towels
- Small bowl
- Whisk
Ingredients
Main
- 2-2.5 pounds boneless, skinless chicken thighs
- 2 large bell peppers various colors, chopped
- 1 medium red onion chopped
- 1 pint cherry or grape tomatoes halved
- 4-5 cloves garlic minced
- 1/2 cup pitted Kalamata olives halved
- large lemon juiced and zested
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup low sodium chicken broth
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Garnish (optional)
- Fresh parsley or dill chopped
- Crumbled feta cheese for serving
Instructions
Preparation
- Pat chicken thighs dry and season generously with salt, pepper, oregano, and thyme.
- Lightly grease the slow cooker with olive oil, then add seasoned chicken in an even layer.
- Scatter chopped bell peppers, red onion, and minced garlic over the chicken.
- Whisk together lemon juice, lemon zest, chicken broth, and remaining olive oil; pour over the chicken and vegetables.
Cooking
- Cover and cook on low for 4-5 hours or on high for 2.5-3 hours, until chicken is tender.
- About 30 minutes before serving, stir in halved tomatoes and Kalamata olives, then recover to warm.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs and feta if desired.
Notes
For extra flavor, you can briefly sear the chicken thighs before adding them to the slow cooker to develop a golden crust.