Slow Cooker Mediterranean Chicken with Olives and Artichokes
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 240 min
- Cost
- $20.00
- Nutrition
- 580 cal · 48g protein
- slow-cooker
- high-protein
🍳 slow cooker · Picky-eater safe bet: cheese
Slow Cooker Mediterranean Chicken with Olives and Artichokes is a Mediterranean weeknight dinner that serves 4 and is on the table in about 255 minutes, for around $20 in groceries. You'll need slow cooker, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Instant-read meat thermometerDon't have one? Amazon →
- 6-quart slow cookerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 can artichoke hearts
- ½ cup kalamata olives
- 2 cups cherry tomatoes
- 1 count red onion
- 4 cloves garlic
- 2 tsp dried oregano
- ½ cup low-sodium chicken broth
- 1 count lemon
- 1½ cups orzo
- ½ cup feta cheese
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Slice the red onion into the slow cooker with the minced garlic.
- Season the chicken with oregano, salt, and pepper and lay it on the onions.
- Scatter the drained artichokes, olives, and tomatoes around the chicken and pour in the broth.
- Cover and cook on LOW for 4 hours (or HIGH for 2.5) until the chicken reaches 165°F.
- Cook the orzo per the package. Slice the chicken and squeeze the lemon over everything.
- Serve over orzo with the vegetables and juices, topped with feta.
- Picky eaters can have the plain chicken and orzo, with the olives, artichokes and feta on the side.
- Make ahead: slice the onion and mince the garlic up to a day ahead. Leftovers keep 3 days in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 52 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 18 g
- Saturated fat
- 6 g
- Sodium
- 1,420 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop