This Mediterranean chicken recipe will become your new favorite slow cooker chicken recipe. It’s full of flavor and is perfect for quick-prep dinner that can be made in a slow cooker, or if you are pressed for time, a pressure cooker.
You will love the way that the briny olives combine with the sun-dried tomatoes which add a hint of sweetness. The end result is tender chicken that is topped with a seriously flavorful chunky sauce.
- It’s easy! It takes only eight ingredients that are “dumped” into the crockpot to make this slow cooker chicken dinner.
- It’s a healthy recipe; made with wholesome ingredients that you most likely have in your pantry already!
Here is What You Will Need
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- Boneless chicken breasts or thighs (one pound)
- Sun-dried tomatoes (¾ cup)
- Kalamata olives (¾ cup)
- Garlic (2 cloves)
- Onion (¾ cup medium)
- Chicken broth (1 cup)
- Oregano (1 ½ teaspoons)
- Flour (1 ½ teaspoons)
- Slow cooker
Here is how to make Mediterranean Chicken in a Slow Cooker
Add the chicken to the slow cooker.
Place the sun-dried tomatoes, olives, garlic and onions on top of the chicken.
Add the oregano and pour in the broth or wine.
Cover and cook on low for 2 ½ hours. Remove the chicken from the slow cooker and thicken the sauce with flour mixed with water.
Total Estimated Time to Make This Recipe: 3 hours 15 to 3 hours 20 Minutes
Short on time? Make it in a Pressure Cooker
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 medium and cook for 10 minutes. Slow-release the pressure, remove the chicken, thicken the sauce and serve.
Total Estimated Time to Make This Recipe: 35 to 45 Minutes
Ingredient Notes & Substitutions
Chicken – The best cut of chicken to use in this recipe is boneless breasts or thighs. The breasts are leaner and will cook a little quicker.
Sun-Dried Tomatoes – I like to use sun-dried tomatoes that come in a bag instead of the packed-in oil version. If you don’t have the bagged sun-dried tomatoes, you can use the oil-packed sun-dried tomatoes, but drain them and rinse them before adding them to the slow cooker.
Kalamata Olives add a wonderful briny flavor to this dish, however, if you don’t like kalamata olives, you can substitute them with regular black olives or leave them out completely.
Chicken Broth – Can be substituted with a cup of white wine.
Flour can be substituted with arrowroot for a gluten-free version
How to Store Leftovers
Store leftover Slow Cooker Mediterranean Chicken in the refrigerator for up to four days in an air-tight container.
Reheat it in the oven covered at 350 until it is heated through, or in the microwave.
Freeze it – I have not tried to freeze Mediterranean chicken so I can’t recommend freezing it.
Add in ½ cup of quartered artichoke hearts or a few tablespoon of capers during the last half hour of cooking.
Substitute the chicken for a one pound pork tenderloin.
Check out these easy chicken recipes that you might enjoy
- ¾ 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
- ¾ cup sun-dried tomatoes, roughly chopped
- ¾ cup kalamata olives, sliced in half
- 1 ½ teaspoons oregano
- 1 ½ teaspoons flour dissolved in 1 tablespoon water
Slow Cooker Method
- Add the chicken to the slow-cooker
- Top the chicken with sun-dried tomatoes, olives, garlic and onions.
- Sprinkle on the oregano and add the broth.
- Cover and cook on low for 3 hours
- ½ hour before serving, remove the chicken breasts from the slow-cooker and set them aside.
- Mix the flour and water together and whisk it into the liquid in the slow-cooker until the liquid thickens.
- Add the chicken back to the slow cooker and keep warm.
Pressure Cooker (Instant Pot)
- Place the chicken into the pressure cooker.
- Top the chicken with sun-dried tomatoes, garlic, oregano, onions and olives.
- Set the pressure cooker to medium and cook for 10 minutes.
- Slow-release the pressure and remove the chicken from the pot.
- Mix the flour and water together and whisk it into the pressure cooker and stir until thick.
- Pour the sauce over the chicken and serve.
For a gluten-free version, substitute the flour with an equal amount of arrowroot to thicken the sauce just before serving.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 139mgSodium: 540mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 46g