Looking for an easy slow cooker chicken recipe that’s fancy enough for company? You’ve found it!
Let me start by saying: I am not a big slow cooker person, but I vowed to use my slow cooker more this summer, when I don’t want to stand outside and grill nor heat up my house with the oven. This recipe combines a ton of my favorite flavors and could not be an easier! There’s about ten minutes of prep and four hours in the Crockpot and voila, fancy dinner that required hardly any work at all.
It’s no secret that I love Mediterranean flavors. This dish has salty capers, Kalamata olives, roasted red bell peppers, freshly squeezed lemon, and is served with creamy feta cheese and couscous.
I’ve never been a big fan of chicken thighs but they are perfect in this dish. This is dish is also very healthy, if you’re into that sort of thing. I love it with couscous (I use Near East brand in either garlic or pine nut) but you could also sub out rice if you prefer.
You could, I suppose, use a slotted spoon to transfer everything to a serving dish but you would be wasting a ton of flavor – the liquid is delicious! I poured at least half the liquid right on top before sprinkling with fresh herbs and feta cheese. I hope you love this recipe as much as my parents do!
6 chicken thighs, rinsed, and pat dry with paper towel
1 medium yellow or white onion, cut into large pieces
3 cloves garlic, chopped
1 can quartered artichoke hearts, drained
8 oz chicken broth
1 large lemon (more slices for serving)
1 Tbsp olive oil
2 tsp dried oregano
1 tsp sea salt
1 tsp paprika
1 cup roasted red peppers, roughly chopped
1 cup Kalamata olives
1 Tbsp caperas
4 oz Feta cheese
Parsley, basil for garnish
Couscous for serving
- Place onion pieces, garlic, artichoke hearts in a slow cooker.
- Briefly brown chicken on both sides in a pan with vegetable oil. Remove and set in crock pot over vegetables.
- Whisk together chicken broth, olive oil, dried oregano, sea salt, paprika, and the juice of one lemon. Pour over chicken. Add roasted red peppers, kalamata olives, and capers on top.
- Cook on low for 4 hours. Serve over couscous with Feta cheese, parsley and basil, and lemon slices.
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Happy slow cooking,