Slow Cooker Chicken with Olives and Peppers is a set it and forget it weeknight dinner the whole family will love. The chicken gets so tender and the sauce is full of salty flavor from the olives. {gluten free}
Will the germs ever leave my house? I'm using my Clorox wipes religiously and still, we are sick. Now it's the flu. My son had a fever over 102º for four days last week, now my oldest has it. They have missed so much school and have tons of makeup work. ? Calgon take me away...
Maybe we should have gotten a flu shot!
So, I'm coming to you with a super quick post today - Slow Cooker Chicken with Olives and Peppers. Your whole family will love the salty sauce this chicken creates while it cooks. It makes for the most tender chicken thighs.
It is so easy to throw in the slow cooker in the morning and not think about it again until you get home. I like to add the red peppers at the last minute so they don't get too tender.
This Slow Cooker Chicken with Olives and Peppers is...
- quick to prep
- full of Mediterranean flavor
- gluten free
- paleo and whole30 if you leave out the chickpeas
- family friendly
- full of protein
So get on it. It's easy to throw these simple ingredients into the Crock Pot and get on with your day. Imagine the time you would save if you committed to making a dish like this once a week.
Slow Cooker Chicken with Olives and Peppers
Ingredients
- 6 skinless boneless chicken thighs
- 1 tablespoon olive oil
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 1 teaspoon chopped garlic
- 1 cup olives I used green and black
- 1 14 oz can of chickpeas
- 1 medium onion chopped
- 1 red pepper chopped
Instructions
- Place chicken thighs on a plate and drizzle with olive oil and sprinkle with all seasonings.
- Put into a greased slow cooker and add all other ingredients except for the red peppers.
- Push the other ingredients down around the sides of the chicken, not on top.
- Cook on low for four hours or high for two hours.
- Remove lid and add red peppers 30 minutes before finished.
- Garnish with parsley and lemon if desired.
Nutrition
annie@ciaochowbambina
Mediterranean inspired dishes always get my attention! This makes for a wonderful meal any night of the week!
Lucy @ Supergoldenbakes
What a great supper. Those sunny Med flavours really perk up the chicken.
Brandi Crawford
omg this looks amazing! I have been using my slow-cooker a lot lately because I'm so busy. I love this idea.
Bintu - Recipes From A Pantry
This dish looks really healthy with the olives, peppers and chickpeas. The slow cooker makes meat so tender.
Lucy @ Supergoldenbakes
What a great supper. Those sunny Med flavours really perk up the chicken. Can't wait to try it.
Sarah @ Champagne Tastes
I'm trying to use my slow cooker more-- I keep forgetting about it! This looks delicious.
Brandi Crawford
omg this looks amazing! I have been using my slow-cooker a lot lately because I’m so busy. I love this idea.
Luci's Morsels
I love a good slow cooker recipe and this looks like it won't disappoint!
Mary Ann | The Beach House Kitchen
You know I'm loving this chicken thigh dinner Karen! And a meal for the slow cooker too makes it a total win-win in my book.
cathy | whatshouldimakefor.com
Yikes! I'm so sorry to here that the flu has overtaken your home. It's the absolute worst. Hopefully your family was well enough to enjoy this gorgeous dish. Love the olives!
Gail
Love the idea of the Med flavors. 2 questions. Are you using fresh herbs or dried. How would I adjust the cooking time if I used boneless breast? Many thanks.
Karen Kelly
Gail, I used dried herbs and I think the chicken breasts would take the same time to cook in the slow cooker. Hope it works out for you!
Gail
Karen,
Thank you for your response. I'll let you know how it comes out. Thanks again for a great recipe.
Cindy
Oh I am so so sorry about the flu going around in the hosue. So stressful. Hang in there! Will keep my fingers crossed Clorox comes through for ya. On a different note....
Anything slow cooker makes me smile. I love baking away while something yummy is cookin for dinner. Also, these med. flavors look intoxicating.
Shirley Rodnitzky
I’m going to make this. Should I drain the chickpeas or not.?.. recipe does not say,,
Karen Kelly
Yes drain the chickpeas. Sorry I forgot that!
Laura S.
Hello! I'm going to make this on Thursday (looks amazing!). Quick question. Do you put the red pepper in at the 3 1/2 hour mark (for a total of 4 hours on low) or at the 4 hour mark (for a total of 4 1/2 hours on low). Thanks so much!