Mediterranean Chicken with Olives and Tomatoes

1
Tammy Raynes

By
@Tammy_Raynes

Brown the chicken first will render excess fat and develop additional flavor.

Serve this over rice and a loaf of french bread.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
15 Min
Cook:
3 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 4
    chicken leg quarters
  • 1 tsp
    salt
  • 1/2 tsp
    ground pepper
  • 1 small
    lemon
  • 1/2 c
    pimiento-stuffed spanish olives, halved
  • 1/2 c
    pitted kalamata olives, halved
  • 1 Tbsp
    chopped fresh thyme
  • 2 Tbsp
    jarred minced garlic
  • 1 can(s)
    (14.5-ozs) diced tomatoes with basil, garlic, and oregano, undrained
  • 3 oz
    feta cheese, crumbled (optional)

How to Make Mediterranean Chicken with Olives and Tomatoes

Step-by-Step

  1. Rinse chicken and pat dry. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer chicken to a 5 quart slow cooker, discarding drippings.
  2. Grate zest, and squeeze juice from lemon to measure 1 teaspoon and 1 tablespoon respectively. Stir together lemon zest, lemon juice, olives, and next 3 ingredients in a medium bowl. Pour over chicken. Cover and cook on LOW 3 hours or until chicken is tender. Sprinkle chicken with cheese, if desired.

Printable Recipe Card

About Mediterranean Chicken with Olives and Tomatoes

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean




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