Description
A flavorful Crock Pot Mediterranean Chicken recipe featuring tender chicken breasts slow-cooked with aromatic curry powder, herbs, artichoke hearts, olives, and tomatoes, resulting in a rich, savory dish perfect for a hearty family meal.
Ingredients
Scale
Chicken and Seasoning
- 2 lbs boneless, skinless chicken breasts
- 1 heaping tablespoon curry powder
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Vegetables and Liquids
- 1 (28 oz) can whole tomatoes, mostly drained and chopped
- 2 (14 oz) cans quartered artichoke hearts, drained
- 1 cup low-sodium chicken broth
- 1 medium onion, chopped
- ½ cup kalamata olives, pitted and chopped
- ¼ cup white wine vinegar
Garnish
- ¼ cup fresh parsley or cilantro, chopped
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of your slow cooker to create the base of the dish.
- Season the Chicken: In a small bowl, mix together the curry powder, dried basil, dried thyme, kosher salt, and black pepper. Sprinkle half of this seasoning mix evenly over the chicken breasts.
- Add Ingredients: Pour in the chopped tomatoes, quartered artichoke hearts, low-sodium chicken broth, chopped onion, chopped kalamata olives, and white wine vinegar into the slow cooker over the chicken and seasoning.
- Season Again: Sprinkle the remaining half of the seasoning mixture evenly over the top of all the ingredients in the slow cooker.
- Slow Cook: Cover and cook the mixture on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred the Chicken: Once cooking is complete, carefully remove the chicken breasts from the slow cooker and shred or chop them using forks or a knife. Return the shredded chicken back into the slow cooker and stir to combine well with the sauce, allowing the flavors to meld.
- Serve: Sprinkle the dish with fresh chopped parsley or cilantro as a herbaceous garnish to brighten the flavors.
- Serving Suggestions: Serve the Mediterranean chicken hot over couscous, brown rice, quinoa, or whole wheat pasta for a complete and satisfying meal.
Notes
- For a spicier version, add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning mix.
- You can substitute fresh herbs like thyme and basil if you have them on hand, using about 1 tablespoon each.
- Make sure to drain the artichoke hearts and tomatoes well to avoid excess liquid in the slow cooker.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Adjust the salt to taste depending on your preferred sodium level and if you use salted olives or broth.
