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Mediterranean Lemon Chicken with Artichokes and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1 small onion, sliced
  • 3 garlic cloves, minced
  • 1 cup artichoke hearts, drained and quartered
  • 1/2 cup pitted kalamata olives
  • 1 lemon, juiced and zested
  • 1/2 cup low sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Add the sliced onion and minced garlic on top of the chicken.
  • Scatter the artichoke hearts and kalamata olives over the mixture.
  • Pour the chicken broth and lemon juice into the slow cooker. Sprinkle the lemon zest, oregano, thyme, salt, and black pepper evenly across the top.
  • Cover and cook on low for 6 hours until the chicken is tender and cooked through.
  • Turn off the heat and let the dish rest for 5 minutes before serving. Sprinkle with fresh parsley.

Notes

For best texture, avoid lifting the lid during cooking so the chicken stays moist. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board