Description
This Crock Pot Mediterranean Chicken is a flavorful and easy slow-cooked dish featuring tender chicken breasts simmered with aromatic curry powder, dried basil, thyme, tomatoes, artichoke hearts, olives, and a splash of white wine vinegar. Garnished with fresh parsley or cilantro, this recipe is perfect for a hearty and healthy meal served over couscous, brown rice, quinoa, or whole wheat pasta.
Ingredients
Scale
Chicken and Seasonings
- 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
Main Ingredients
- 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 into the crock pot to form the base of the dish.
- Season the Chicken: In a small bowl, mix the curry powder, dried basil, dried thyme, kosher salt, and black pepper. Sprinkle half of this seasoning mixture evenly over the chicken to infuse flavor.
- Add Ingredients: Pour the chopped whole tomatoes, quartered artichoke hearts, low-sodium chicken broth, chopped onion, chopped kalamata olives, and white wine vinegar on top of the seasoned chicken.
- Sprinkle Seasoning: Evenly sprinkle the remaining half of the seasoning mixture over all the ingredients to ensure a well-rounded taste.
- Slow Cook: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, allowing the chicken to become tender and the flavors to meld.
- Shred the Chicken: Once cooking is complete, remove the chicken breasts from the crock pot and shred or chop them into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well so it absorbs the rich sauce and vegetables.
- Garnish: Sprinkle freshly chopped parsley or cilantro over the top to add a fresh, vibrant finish.
- Serve: Serve your Mediterranean chicken hot over a bed of couscous, brown rice, quinoa, or whole wheat pasta to complete the meal.
Notes
- To make this recipe gluten-free, serve with gluten-free grains such as quinoa or gluten-free pasta.
- Use low-sodium chicken broth to control salt levels.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
- You can add a squeeze of fresh lemon juice before serving for extra brightness.
- If you prefer less spice, reduce the curry powder to 1 teaspoon.
- For a more herbaceous flavor, substitute fresh herbs for the dried basil and thyme.
