Sprig Originals's kitchen / Slow Cooker Mediterranean Chicken with Chickpeas and Olives
Slow Cooker Mediterranean Chicken with Chickpeas and Olives
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything goes into the slow cooker cold — chicken thighs, chickpeas, tomatoes, garlic and olives — and hours later you lift the lid on a garlicky, oregano-scented braise thick enough to eat with bread. No browning, no fuss. A squeeze of lemon and a handful of crumbled feta at the end wakes the whole pot up. Serve with crusty bread, rice or couscous.
Ingredients
Into the slow cooker
- 1.5 kg bone-in, skinless chicken thighs (about 8)
- 1 red onion, sliced into thin wedges
- 4 cloves garlic, thinly sliced
- 1 400g can crushed tomatoes
- 1 400g can chickpeas, drained and rinsed
- 120 g pitted kalamata olives
- 2 tsp dried oregano
- 1 tsp salt, plus black pepper
To finish
- 1 lemon, juiced
- 100 g feta, crumbled
Instructions
- Tip the onion wedges, sliced garlic, chickpeas and olives into the base of a 5–6 litre slow cooker and spread them into an even layer.
- Nestle the chicken thighs on top in a single-ish layer, sprinkle over the oregano, salt and plenty of black pepper, then pour the crushed tomatoes evenly over everything. Do not add water or stir — the chicken will release plenty of liquid.
- Cover and cook on LOW for 6 hours or HIGH for 3 to 3 hours 30 minutes, without lifting the lid, until the chicken is fully tender and pulls easily from the bone (internal temperature at least 75°C/165°F).
- Turn off the cooker. Tilt the pot and spoon off any pooled fat from the surface, then stir in the lemon juice, gently breaking the chicken into large chunks as you go. Taste and add more salt or pepper if needed.
- Rest uncovered for 5 minutes to let the sauce thicken slightly, then scatter the crumbled feta over the top and serve straight from the pot with bread, rice or couscous.
Chef's tips
- Boneless skinless thighs work too — reduce to 4 hours 30 minutes on LOW so they don't shred completely. Avoid chicken breast, which dries out over a long cook.
- If your sauce is looser than you like, ladle out a cup of the liquid, or leave the lid off on HIGH for 15 minutes at the end.
- Stir a big handful of baby spinach into the hot pot with the lemon juice for an easy green boost.
- Leftovers keep 3 days in the fridge and taste even better on day two; add a splash of water when reheating.
Nutrition (per serving, estimated)
520calories
48gprotein
29gcarbs
23gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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