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Slow Cooker Mediterranean Chicken
Slow Cooker Mediterranean Chicken with artichoke hearts, olives and roasted red peppers in a briny, herby tomato sauce is tender and flavorful with just five minutes of prep work!
Servings: 5 servings
- 1 cup roasted red bell peppers divided
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 5 each chicken thighs
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup artichoke hearts
- 1/2 cup kalamata olives
In a small food processor add half the roasted bell peppers, tomato sauce, oregano, basil, sugar and crushed red pepper flakes and puree.
Add the chicken thighs skin side up in the slow cooker.
Add the remaining roasted red peppers, olives and artichoke hearts around the chicken pieces.
Pour the sauce over the chicken pieces and around the edge of the pan.
Cook on high for 4-5 hours or on low for 7-8 hours.