Description
This Slow Cooker Mediterranean Chicken recipe offers a flavorful and effortless meal featuring tender chicken breasts simmered with cherry tomatoes, black olives, garlic, and fresh basil. Perfect for busy days, the slow cooker method infuses the chicken with vibrant Mediterranean herbs and zesty lemon juice, creating a deliciously juicy and aromatic dish ready to serve over rice or pasta.
Ingredients
Scale
Chicken and Vegetables
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted
- 4 garlic cloves, minced
- 1/2 cup fresh basil leaves
Seasonings and Dressing
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Finely chop the garlic cloves and halve the cherry tomatoes to ensure they release their flavors into the chicken while cooking.
- Layer in the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Add the minced garlic, halved cherry tomatoes, pitted black olives, and fresh basil leaves evenly on top.
- Add Seasoning: Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the layered ingredients. Sprinkle the dried oregano, salt, and pepper to taste to season the dish thoroughly.
- Cover and Cook: Secure the lid on the slow cooker. Cook on low heat for 6-8 hours for maximum tenderness or on high heat for 3-4 hours if pressed for time.
- Serve It Up: Before serving, shred the chicken directly in the slow cooker using two forks to mix it well with the sauce. Serve the flavorful shredded chicken over rice or pasta for a complete meal.
Notes
- For a more robust flavor, marinate the chicken breasts in lemon juice, olive oil, and oregano for 1 hour before cooking.
- You can substitute black olives with Kalamata olives for a slightly richer taste.
- If fresh basil is unavailable, dried basil can be used but add it during the last hour of cooking to preserve flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs beautifully with a side of steamed vegetables or a crisp green salad.
