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Slow Cooker Mediterranean Chicken Thighs with Olives, Artichokes, and Tomatoes
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 6 bone-in, skinless chicken thighs
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 (12-ounce) jar marinated artichoke hearts, drained and quartered
  • 1/2 cup pitted kalamata olives
  • 2 tablespoons olive oil
  • 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 sliced onion in the bottom of the slow cooker to create a base layer.
  • Arrange the chicken thighs on top of the onion in a single layer.
  • In a small bowl, stir together the minced garlic, diced tomatoes with their juice, artichoke hearts, olives, olive oil, oregano, thyme, salt, and pepper.
  • Pour the tomato mixture evenly over the chicken thighs.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is very tender.
  • Sprinkle the chopped parsley over the chicken before serving.

Notes

For the best texture, drain the artichokes well so the sauce stays balanced rather than watery. Leftovers keep in the fridge for up to three days and reheat gently on the stovetop with a splash of water to loosen the sauce. If you prefer a brighter finish, add a squeeze of fresh lemon right before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker