Has anyone else gained the quarantine five (or ten)? They say that cooking at home is the key to losing weight, and yet we have only ordered takeout once in just over two months. That was the day we lost power at 4 in the afternoon. Maybe it’s all that Easter candy or the fact that we’re moving around a whole lot less. Either way, we’re trying to get back on track and so we’re experimenting with new recipes that are delicious and healthy. This slow cooker mediterranean chicken fits the bill.
I love slow cooker meals because you get the prep over with in the morning and after you’ve enjoyed your meal there’s less cleanup. Plus it’s so nice when the house smells delicious all day long. I’m a sucker for any recipe that includes kalamata olives because I feel like it adds a tangy dimension to this dish. You can use any other type of olive or replace them with any other marinated veggies like artichokes or mushrooms to get a similar flavor.
It is worth taking the extra step to sear the chicken before adding it to the slow cooker to seal in the juices. This was the chicken will be tender and not tough and dry. Make this for dinner, you won’t regret it!
- 6 boneless skinless chicken thighs (About 2 lbs.)
- salt and pepper
- 1 yellow onion, halved and sliced
- 2 T minced garlic
- 1 red pepper seeded, halved and sliced
- 1 cup kalamata olives
- ¾ c chicken broth
- 1 T fresh oregano, chopped
- 1 T fresh thyme, chopped
- 1T fresh rosemary, chopped
- 1 bay leaf
- Season chicken thighs on both sides with salt and pepper.
- Warm oil on a griddle and sear one side of the chicken.
- Add sliced onions and red peppers and flip chicken.
- Place the seared chicken in a lightly greased crockpot and top with onions, red peppers and all remaining ingredients.
- Cook on low for approximately 4 hours.
- Serve over pasta, rice or egg noodles and enjoy!
Use what you have! I also like this dish with 15oz each of great northern beans and diced tomatoes. It’s a good sub when you don’t have any peppers lying around!