Craving an easy, savory dinner especially after the holidays? Chicken cooked for hours in a soupy tomato broth sure does sound good! The chicken is so tender that it falls right off the bone and is super flavorful from the tomatoes and artichokes.
Lauren and I love the holiday season because we get to savor our traditional family foods. But, thanks to this Mediterranean Chicken we can look forward to having one of our faves all year long. It’s right up there with our traditional cioppino, and polenta and stew.
Although we both love cooking, we like to be efficient in the kitchen. And nothing’s more efficient than a slow-cooker recipe.
This will be your new go-to recipe for meals that are quick, easy, and healthy—and it’s great for meal prepping, too. All you need are cans of tomatoes, artichoke hearts, and a pack of bone-in chicken thighs (besides a couple other pantry items).
After you combine everything in the slow cooker and press the start button, you’ll walk away and come back home to a the kitchen smelling delicious—dinner is done!
Slow Cookers and Crockpots
If you don’t have a slow cooker, you can order one just under $20. They make nicer cookers with more features, like an all-in-one slow cooker and pressure cooker (aka Instant Pot), but you can do a lot with a simple slow cooker.
Our mom made many amazing dishes using a crockpot circa 1950s from a garage sale. We loved the beef stroganoff, Chinese chicken on rice and chicken alfredo growing up—all done in that old crockpot!
This recipe was inspired by Italian flavors: artichokes, tomatoes and garlic. Think, Mediterranean stew. We love serving it on roasted spaghetti squash or cauliflower rice, but any kind of rice or noodles will do. You’re going to love it!
Cooking Tips: Mediterranean Chicken
Use organic bone-in chicken thighs for extra flavorful and moist meat.* Or, you can use bone-in chicken breast, but thighs turn out the best.
*Fact: Because hormones and antibiotics are mainly stored in fat cells, it’s super important to use organic chicken and meats so you don’t consume the bad stuff.
Use low sodium or no salt for the tomatoes and artichokes so you can control the salt. Often times there’s a ton of sodium in these cans, way too much to stay within a healthy range of sodium.
Once you add the ingredients, cook on low for 6 hours or on high for 4 hours, and serve over our favorite spaghetti squash recipe! Enjoy.