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Introduction
The Mediterranean diet has long been celebrated for its health benefits and delicious flavors, and this Feta-Olive Chicken embodies the best of both worlds. Originating from the sun-soaked coasts of Greece and Italy, this dish has been adapted for modern convenience without sacrificing authenticity. The combination of feta cheese and olives is a nod to traditional Mediterranean ingredients, while the crockpot method speaks to our busy lifestyles. This recipe is perfect for those warm summer evenings when you want a taste of the Mediterranean without spending hours in the kitchen. As the chicken slowly simmers, it absorbs the vibrant flavors of the region, transporting your taste buds to a seaside taverna with every bite.
Ingredients
• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup kalamata olives, pitted and halved
• 1 cup green olives, pitted and halved
• 1 large red onion, thinly sliced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 1/2 cup chicken broth, low-sodium
• 8 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Salt and freshly ground black pepper to taste
Step 1:
In the slow cooker, combine chicken thighs, kalamata olives, green olives, sliced red onion, minced garlic, and diced tomatoes.
Step 2:
In a small bowl, whisk together olive oil, red wine vinegar, oregano, thyme, cumin, cinnamon, and red pepper flakes. Pour this mixture over the ingredients in the slow cooker.
Step 3:
Add the bay leaf and chicken broth to the slow cooker. Season with salt and pepper to taste.
Step 4:
Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
Step 5:
Remove the bay leaf. Gently shred the chicken using two forks.
Step 6:
Stir in the crumbled feta cheese, chopped parsley, and lemon zest. Let stand for 5 minutes to allow the cheese to soften slightly.
Q: Can I make this recipe in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Cook on high pressure for 15 minutes, then do a natural release for 10 minutes before manually releasing the remaining pressure.
Q: Is this recipe keto-friendly?
A: Yes, this recipe is low in carbs and high in healthy fats, making it suitable for a ketogenic diet. Just be mindful of the small amount of carbs from the tomatoes and onions.
Q: Can I freeze this dish?
A: Yes, you can freeze this dish for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding fresh herbs and feta after reheating for best flavor and texture.
• For a milder flavor, use a mix of kalamata and green olives, or substitute with your preferred olive variety.
• If you can't find boneless chicken thighs, bone-in thighs can be used, but cooking time may need to be adjusted.
• For a lighter version, boneless, skinless chicken breasts can be substituted for thighs.
• Use high-quality feta cheese for the best flavor. Greek feta is recommended if available.
• This recipe contains olives and feta cheese, which are high in sodium. Adjust salt accordingly or use low-sodium alternatives if needed.
• The dish is gluten-free but contains dairy. For a dairy-free version, omit the feta cheese or use a dairy-free alternative.
Serve hot, garnished with additional fresh parsley if desired. This dish pairs well with crusty bread, rice, or a simple green salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed.
Prep all ingredients the night before and store in the refrigerator to save time in the morning. Start the slow cooker early in the day for a ready-to-eat dinner.
- Don't overcook the chicken to maintain its moisture and texture.
- Adjust the amount of red pepper flakes to suit your preferred level of spiciness.
- For a richer flavor, brown the chicken thighs in a skillet before adding to the slow cooker.
For a vegetarian version, replace chicken with chickpeas or cubed eggplant. For a Moroccan twist, add 1/2 cup of dried apricots and substitute preserved lemon for fresh lemon zest.
Pair with a crisp white wine like Assyrtiko or a light red like Pinot Noir. For a non-alcoholic option, try a sparkling water with a splash of lemon juice.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter.
This recipe contains dairy (feta cheese). It may contain traces of sulfites from the olives and wine vinegar. The recipe is gluten-free and nut-free.
