Mediterranean Crock Pot

Transport your taste buds to the sunny shores of the Mediterranean with this vibrant and flavorful Mediterranean Crock Pot recipe. Succulent boneless chicken thighs are slow-cooked to perfection alongside a colorful medley of zucchini, red bell peppers, and onions, all infused with the bold flavors of oregano, cumin, and paprika. Kalamata olives and a fresh garnish of crumbled feta cheese and parsley add an irresistible savory finish, while the optional pre-searing step ensures maximum depth of flavor. Perfectly easy with a hands-off cooking method, this dish is ideal for busy weeknights or leisurely weekend dinners. Serve it over fluffy couscous, rice, or with warm pita bread for an authentic Mediterranean-inspired meal your whole family will love.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:300 mins

Total Time:315 mins

Servings: 6

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 1 medium, diced red bell pepper
• 1 medium, diced yellow onion
• 2 medium, sliced zucchini
• 1 14-ounce can canned diced tomatoes
• 0.5 cup, pitted and sliced kalamata olives
• 4 minced garlic cloves
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup, crumbled feta cheese
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

In a large skillet over medium heat, add the olive oil and sear the chicken thighs on both sides until golden brown, about 2-3 minutes per side. This step is optional but enhances flavor.

Step 2

Transfer the seared chicken thighs to the crock pot.

Step 3

Add the diced red bell pepper, diced yellow onion, sliced zucchini, and minced garlic to the crock pot, layering them evenly over the chicken.

Step 4

Pour in the canned diced tomatoes (with their juice) and chicken broth, distributing them evenly over the vegetables.

Step 5

Sprinkle the dried oregano, dried basil, ground cumin, paprika, salt, and black pepper over the mixture. Stir gently to combine without disrupting the chicken pieces too much.

Step 6

Top with the sliced kalamata olives.

Step 7

Cover the crock pot with a lid and set it to cook on low heat for 5 hours or high heat for 2.5-3 hours, until the chicken is tender and the vegetables are softened.

Step 8

Once cooked, gently stir the mixture to ensure flavors are evenly distributed.

Step 9

Serve warm, garnished with crumbled feta cheese and chopped fresh parsley. Pair with warm pita bread, couscous, or rice for a complete meal.

Nutrition Facts

Serving size	2105.9 grams (2105.9g)

Amount per serving	% Daily Value*
Calories	2453

Total Fat 154.80g	198%
Saturated Fat 39.40g	197%
Polyunsaturated Fat 6.80g
Cholesterol 825mg	275%
Sodium 9988mg	434%
Total Carbohydrate 78.90g	29%
Dietary Fiber 24.50g	88%
Total Sugars 48.60g
Protein 181.50g	363%

Vitamin D 54IU	270%
Calcium 865mg	67%
Iron 18mg	100%
Potassium 3945mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 29.8%

Carbs: 13.0%