Make Ahead

Slow-Cooker Mediterranean Chicken Thigh Stew

October  6, 2009
21 Ratings
Photo by Ty Mecham
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 in the Crock-Pot. —KarinCooks

  • Cook time 8 hours
  • Serves 6
  • 6 to 8 boneless, skinless chicken thighs
  • Greek seasoning, to taste
  • 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
In This Recipe
  1. Lightly spray the inside of a slow cooker with nonstick cooking spray.
  2. Sprinkle both sides of the chicken thighs with Greek seasoning and place in the bottom of the pot. Pour the canned tomatoes, artichoke hearts, and lemon juice over the chicken. Add the olives and sprinkle with oregano. Cover and cook on low for 6 to 8 hours.
  3. Sprinkle each serving with a little feta cheese.
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