Slow Cooker Mediterranean Chicken

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5 Minutes Prep
3 Hours 5 Minutes Total

This flavorful Mediterranean dish can be left unsupervised. Cook slow for this week’s #SundaySauce.

Ingredient List
  • 5 lbs boneless, skinless chicken breasts Small check mark in a circle icon
  • 1 28-oz can Muir Glen Organic Whole Peeled San Marzano Style Tomatoes, mostly drained Small check mark in a circle icon
  • 2 jars artichoke hearts, drained Small check mark in a circle icon
  • 1-2 teaspoon Herbamare or other stock powder Small check mark in a circle icon
  • 1 brown onion, chopped Small check mark in a circle icon
  • 1 jar pitted kalamata olives Small check mark in a circle icon
  • 1/4 cup white wine vinegar Small check mark in a circle icon
  • 1 tablespoon curry powder Small check mark in a circle icon
  • 2 teaspoon dried basil Small check mark in a circle icon
  • 2 teaspoon dried thyme Small check mark in a circle icon
  • Salt and pepper to taste Small check mark in a circle icon
  • Parsley to garnish Small check mark in a circle icon
Preparation
  1. Combine everything in your slow cooker.
  2. Cover and cook on low for 6 hours or on high for 3 hours.
  3. Once finished, use two forks to roughly shred the chicken. Chicken should shred very easily, if not leave to cook for longer.
  4. Stir the chicken back into the crock pot mixture. Serve immediately or leave to keep warm.
  5. Sprinkle with parsley and serve over brown rice, quinoa or pasta. Enjoy!