Crockpot Sun-Dried Tomato Chicken with Olives
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Crockpot sun-dried tomato chicken is an easy dinner you can set up early in the day and let cook until you’re ready to eat. Just add the ingredients to the Crockpot and let it do the work. The result is tender chicken, sun-dried tomatoes, and olives in a savory sauce.
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This dinner is on regular rotation once the weather gets colder. It’s so easy to make thanks to the slow cooker, and the leftovers are just as good the next day, which is always a plus. If you like easy, hands-off dinners like this, my Crockpot Chicken Marbella is another one to try. It has that same set-it-and-walk-away feel.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts or thighs both work. Thighs stay a little more tender, but breasts work well too.
- Sun-Dried Tomatoes: Use the dry-packed kind or the ones packed in oil, both work. Just rinse the ones packed in oil before adding them to the Crockpot.
- Kalamata Olives: Slice them in half so the flavor distributes more evenly. If you only have regular black olives, they will work in a pinch, but Kalamatas have a richer, brinier flavor that fits this dish well.
- Chicken Broth: This is the base of the sauce, so use a broth you like the taste of. I like to use low-sodium since the olives add a salty flavor too.
- Flour and Water: This is optional if you want a slightly thicker sauce. Just mix the flour into the water until smooth before stirring it in.
How to Make Crockpot Sun-Dried Tomato Chicken
- Prepare the ingredients: Slice the olives, measure and chop the garlic and onions.
- Add the chicken to the Crockpot.
- Top the chicken with sun-dried tomatoes, olives, garlic, and onion.
- Add the oregano and pour in the broth.
- Cover and cook on low heat for 3 hours or on high for 1 1/2 hours.
- Remove the chicken, then whisk the flour slurry (or cornstarch or arrowroot) into the liquid until it thickens.
- Return the chicken to the slow cooker and keep it warm until ready to serve.
Make It Your Way
As with most of my recipes, I like to use a build-it-your-way approach. This recipe is easy to do that way. Broken down into pieces, it’s: Protein, Vegetables, Sauce/Flavor. Here are some ways to change up this dish by swapping ingredients.
Protein: Swap the chicken for a pork tenderloin, turkey tenderloin, boneless pork chops, or turkey breast. You may have to adjust the cooking time.
Vegetables: Stir in artichoke hearts, roasted red peppers or fresh spinach during the last 15 to 30 minutes of cooking.
Sauce/Flavor: Add red pepper flakes for some heat. For a creamy sauce, add a splash of heavy cream, cream cheese or sour cream. You can also use half wine and half broth for the sauce. If you don’t like olives, you can replace them with a handful of capers for a similar briny flavor. Oregano is all you need for spices, but if you prefer, you can add some dried basil or Italian seasoning instead.
Finish: A dash of grated Parmesan cheese or feta adds a nice touch.
This is an easy dish to serve to guests; instead of chicken, I like to use a turkey breast, boneless or bone-in; both work. You will need to adjust the cook time and add more broth so that you have enough sauce for a larger amount of meat.
If you like cooking this way, check out my slow cooker dinner formula.
Serving Suggestions
Serve it over rice or pasta to soak up the sauce. It also works over a scoop of creamy polenta or mashed potatoes. Roasted veggies make a good side, or spoon it over fresh spinach.
For a real simple dinner, a side salad rounds it out well. My chopped Greek salad with lemon dressing pairs naturally with these flavors and takes about 10 minutes to pull together.
How to Store Leftovers
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Store the chicken and sauce together so the chicken stays moist.
Reheat gently on the stovetop or in the microwave. The leftover chicken is easy to shred and use in a wrap, tucked into a grain bowl, or stirred into pasta with a little extra broth to loosen the sauce.
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Crockpot Sun-Dried Tomato Chicken with Olives
Ingredients
- 3/4 cup chopped onion about 1 small to medium-sized onion
- 2 cloves garlic chopped
- 1 cup chicken broth
- 1 pound boneless chicken breasts or thighs
- 3/4 cup sun-dried tomatoes roughly chopped
- 3/4 cup kalamata olives sliced in half
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons flour dissolved in 1 tablespoon water optional
Instructions
- Prepare the ingredients: Chop the onion and garlic, roughly chop the sun-dried tomatoes, and slice the olives in half.
- Add the chicken to the slow cooker.
- Top the chicken with the sun-dried tomatoes, olives, garlic and onion.
- Add the oregano and pour in the broth.
- Cover and cook on low for 3 hours or on high for 1 1/2 hours, until the chicken reaches 165°F.
- Remove the chicken from the slow cooker and set it aside. Mix the flour and water until smooth, then whisk it into the liquid until it thickens.
- Return the chicken to the slow cooker and keep warm until ready to serve.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Recipe FAQs
Yes, you can! To make Mediterranean chicken in a pressure cooker, you would follow the same steps as above, up to the cooking time.
To cook it, set the pressure cooker to high pressure and cook for 10 minutes. Slow-release the pressure, remove the chicken, thicken the sauce and serve.
Yes, you can replace boneless chicken breasts with bone-in chicken breasts, but you will need to increase the cooking time by 30 to 45 minutes. Use a meat thermometer to check the internal temperature, which should be at least 165°F.
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