Crockpot Mediterranean Chicken with Chickpeas, Cherry Tomatoes, and Bell Peppers Recipe
This Crockpot Mediterranean Diet recipe is a flavorful, hearty, and nutritious dish featuring tender chicken breasts cooked slowly with chickpeas, cherry tomatoes, bell peppers, olives, and aromatic herbs. Infused with garlic, oregano, and olive oil, it embodies the essence of Mediterranean cuisine with minimal effort, perfect for a healthy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Protein
- 1 pound chicken breast (boneless, skinless)
- 1 can chickpeas (drained and rinsed)
Vegetables & Fruits
- 1 cup cherry tomatoes (halved)
- 1 cup diced bell peppers (assorted colors)
- 1/2 cup olives (sliced black or green)
Seasoning & Oils
- 1/4 cup olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the chicken: Place the whole pound of boneless, skinless chicken breasts at the bottom of your crockpot. There’s no need to cut the chicken yet, as it will cook down tender over time.
- Add the hearty ingredients: Add the drained chickpeas, halved cherry tomatoes, diced bell peppers, and sliced olives on top of the chicken. Feel free to mix them gently to distribute evenly, ensuring the chicken remains nestled beneath.
- Mix the sauce: In a separate bowl, whisk together the olive oil, minced garlic, dried oregano, and season with salt and pepper. This mixture will infuse the dish with signature Mediterranean flavors.
- Pour the sauce over the ingredients: Evenly pour the garlic-oregano olive oil mixture over the content of the crockpot to ensure all ingredients are coated and flavorful.
- Cook low and slow: Cover the crockpot with the lid and cook on low heat for 6 to 8 hours. This slow cooking method tenderizes the chicken and allows the flavors to meld beautifully.
- Shred and combine: About 30 minutes before serving, shred the chicken directly in the crockpot using two forks. Stir thoroughly to blend the shredded chicken with the vegetables and sauce, then let it simmer briefly before serving.
Notes
- You can substitute chicken thighs if you prefer darker meat with more fat and flavor.
- For a spicier twist, add a pinch of red pepper flakes into the sauce mixture.
- This dish pairs wonderfully with quinoa, couscous, or a side of steamed vegetables.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- Use low sodium chickpeas and control the added salt for a heart-healthier version.
Keywords: Crockpot Mediterranean recipe, slow cooker chicken, healthy Mediterranean diet, crockpot chicken with chickpeas, easy slow cooker recipes
