Slow Cooker Mediterranean Chicken Thigh Stew

By • October 6, 2009 3 Comments

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Author Notes: This is one of the best slow cooker recipes I've come up with...just ask my family! They loved it. It has excellent flavor and is very easy to prepare. KarinCooks

Serves 6

  • 6-8 boneless, skinless chicken thighs
  • Greek seasoning
  • 1 14-ounce can diced tomatoes with basil, oregano and garlic
  • 1 10-ounce package frozen artichoke hearts, defrosted and patted dry
  • 1 lemon, juiced, about 3 tablespoons
  • 20 pitted Kalamata olives
  • 1 teaspoon dried oregano
  • Feta cheese, for serving
  1. Lightly spray slow cooker with nonstick cooking spray. Place chicken thighs in bottom of the cooker. Sprinkle both sides of the thighs with the Greek seasoning. Pour the diced tomatoes, artichoke hearts and lemon juice over the chicken. Place the olives over the top and sprinkle with the oregano. Cover and cook on low for 6 to 8 hours. Sprinkle each serving with a little feta cheese before serving.

More Great Recipes: Chicken|Vegetables|Entrees|Stews|Chicken Thighs

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Comments (3) Questions (1)


over 1 year ago Holly Scheid

Does anyone have a calorie and nutrition count for this recipe?


over 3 years ago LizRobinson

Made this last night - it was great!

Definitely had to cook the entire 8 hours, and I used bone-in, skin-on thighs, which were really delicious.

Also, I recommend this is served with bread - don't waste any of the sauce!


almost 4 years ago OmMama

What would be considered Greek seasoning?? I don't know if I can find this in my grocery store, but I am sure that I could find the individual components if you could give me a run down of what they are.