I'm making this again tonight and it's incredible. I'm not sure I've ever eaten anything with more flavor. I would point out that it's unique and maybe not for everyone but if you're into Mediterranean and Greek style food, then this is for you. I am trying something a little different tonight and I layered the bottom with gold potatoes.
Slow Cooker Mediterranean Chicken
Ingredients
4 boneless, skinless chicken breasts
1 medium onion, thinly sliced
3 garlic cloves, minced
1 cup green olives
1 cup Kalamata olives
1 can (14 oz) diced tomatoes
1/4 cup chicken broth
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Directions
Prep the Slow Cooker:
Add sliced onion and garlic to the bottom of the slow cooker.
Season the Chicken:
Sprinkle chicken breasts with oregano, paprika, salt, and pepper. Place them over the onions.
Add the Flavors:
Pour diced tomatoes, chicken broth, and red wine vinegar over the chicken. Scatter green and Kalamata olives on top.
Cook Low and Slow:
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender and easily shredded.
Shred and Serve:
Shred the chicken with two forks, mixing it into the flavorful juices. Serve warm with rice, quinoa, or crusty bread.
Prep Time: 10 minutes
Cook Time: 6–8 hours
Total Time: ~6 hours 10 minutes
Slow Cooker Mediterranean Chicken
Ingredients
4 boneless, skinless chicken breasts
1 medium onion, thinly sliced
3 garlic cloves, minced
1 cup green olives
1 cup Kalamata olives
1 can (14 oz) diced tomatoes
1/4 cup chicken broth
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Directions
Add sliced onion and garlic to the bottom of the slow cooker.
Sprinkle chicken breasts with oregano, paprika, salt, and pepper. Place them over the onions.
Pour diced tomatoes, chicken broth, and red wine vinegar over the chicken. Scatter green and Kalamata olives on top.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender and easily shredded.
Shred the chicken with two forks, mixing it into the flavorful juices. Serve warm with rice, quinoa, or crusty bread.
