Slow Cooker Mediterranean Chicken

This slow cooker shredded Mediterranean chicken is a simple, comforting kind of meal with a bright, flavorful twist. Chicken thighs tossed in a creamy marinade cook low and slow for maximum flavor. Chopped red bell pepper and kalamata olives are added for a nutritious boost. This recipe is hearty enough for a weeknight dinner and tasty enough to bring to your next potluck!

Course Dinner

Cuisine Mediterranean

Keyword Slow Cooker, chicken, bell pepper, chicken thighs

Prep Time 10

Cook Time 4

Servings

Calories 305

Ingredients

Yogurt Marinade:

1 cup plain Greek yogurt
1 tsp. dried oregano (divided)
1 tsp. dried thyme (divided)
3 garlic cloves (minced)
1 lemon (zest and juice)
½ tsp. salt

Chicken:

2 lb. chicken thighs
2 red bell peppers (chopped)
1 cup kalamata olives (sliced)

Optional toppings:

fresh parsley
lemon juice

Instructions

Make the yogurt marinade: Combine Greek yogurt, ½ tsp. dried oregano, ½ tsp. dried thyme, garlic cloves, zest and juice of lemon and salt in a medium sized bowl. Mix well and set aside.
Add ¼ cup of the yogurt marinade to the bottom of the slow cooker and spread using a spoon.
Place chicken thighs in slow cooker and add remaining yogurt sauce on top. Mix the chicken with the sauce well.
Layer on chopped red bell pepper and sliced kalamata olives. Sprinkle on remaining ½ tsp. dried oregano and dried thyme.
Cover and cook on high for 3-4 hours or low for 7-8 hours.
Once chicken is cooked through, remove from slow cooker and place on a clean cutting board or in a large bowl, and shred using two forks. Return shredded chicken to slow cooker and mix in with veggies and sauce.
Serve chicken and veggies over brown rice or on a green salad. Top with optional parsley and lemon juice. Enjoy!

Notes

You can sub chicken breasts for chicken thighs.

Nutrition