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A close-up of tender Mediterranean Crockpot Chicken in a serving bowl with fresh herbs.

Classic Mediterranean Crockpot Chicken

This Mediterranean Crockpot Chicken recipe features tender chicken thighs slow-cooked with fire-roasted tomatoes, Kalamata olives, sun-dried tomatoes, and aromatic spices for a flavorful and easy meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4–6 bone-in, skinless chicken thighs
  • 2 tbsp extra-virgin olive oil
  • 1 large onion
  • 4 cloves garlic
  • 1 can diced fire-roasted tomatoes
  • ½ cup low-sodium chicken broth
  • ¼ cup Kalamata olives
  • ¼ cup sun-dried tomatoes
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • Salt & freshly ground black pepper to taste
  • 2 cups fresh spinach or kale
  • ¼ cup crumbled feta cheese

Equipment

  • Crockpot
  • Skillet

Method
 

Instructions
  1. Pat chicken thighs dry and season both sides with salt, pepper, and a pinch of smoked paprika.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced onion and cook until translucent, then add minced garlic for 30 seconds.
  3. Transfer chicken and sautéed aromatics to the crockpot. Add diced tomatoes, chicken broth, olives, sun-dried tomatoes, oregano, thyme, remaining smoked paprika, and cumin. Stir to combine. Cook on low for 3-4 hours or on high for 1.5-2 hours, until chicken is tender. Stir in spinach or kale until wilted, then top with feta cheese before serving.

Notes

Serve with a side of quinoa or couscous for a complete meal. Adjust spice levels to your preference. If using frozen spinach, thaw and drain excess water before adding.