Crockpot Olive and Artichoke Chicken

Savor Crockpot Olive and Artichoke Chicken, tender chicken slow-cooked with briny Kalamata olives, tangy artichoke hearts, garlic, and lemon in a light Mediterranean broth. This healthy, flavorful dish is perfect for easy weeknight dinners.

Why You’ll Love This Recipe

Crockpot Olive and Artichoke Chicken is a taste of the Mediterranean made effortless—the slow cooker gently infuses juicy chicken with the bold, briny flavors of olives and artichokes, bright lemon, and fragrant garlic for a dish that’s light yet deeply satisfying. It’s naturally low-carb, gluten-free, and packed with lean protein and veggies, making it ideal for healthy eating, keto plans, or anyone craving fresh, vibrant flavors without heavy sauces. Minimal prep, incredible aroma while cooking, and a complete meal that pairs beautifully with rice, quinoa, or crusty bread—this recipe turns simple ingredients into something that feels elegant and restaurant-worthy.

Recipe Tips and Tricks

• Use Chicken Thighs → They stay juicy and tender; breasts can dry out.
• Drain Artichokes Well → Prevents watery sauce.
• Add Olives Last → Keeps briny punch and texture.
• Fresh Lemon at End → Maximum brightness.
• Thicken Broth → Mash some artichokes or use cornstarch slurry.
• Double Garlic → It mellows beautifully.

Yield: 6 Servings

Crockpot Olive and Artichoke Chicken

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Juicy chicken with briny olives and tangy artichokes—easy Mediterranean crockpot dinner.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ¼ cup olive oil
• ¼ tsp black pepper
• ½ tsp salt
• 1 cup Kalamata olives, pitted
• 1 cup low-sodium chicken broth
• 1 large onion, sliced
• 1 lemon, sliced + juice of 1 lemon
• 1 tsp dried thyme
• 2 cans (14 oz each) artichoke hearts, drained & quartered
• 2 lbs boneless chicken thighs (or breasts)
• 2 tsp dried oregano
• 6 cloves garlic, smashed
• Fresh parsley for garnish

Instructions

1. Prep Chicken → Trim thighs; season lightly with salt and pepper.
2. Layer Crockpot → Place onion slices and smashed garlic at bottom.
3. Add Chicken → Arrange chicken on top of onions.
4. Artichokes → Scatter quartered artichoke hearts around chicken.
5. Lemon Slices → Layer lemon slices over chicken.
6. Season → Sprinkle oregano, thyme, salt, pepper.
7. Pour Liquids → Drizzle olive oil and chicken broth.
8. Slow Cook → Low 6 hours or high 3 hours until chicken is tender.
9. Add Olives → Stir in Kalamata olives last hour.
10. Finish Bright → Squeeze fresh lemon juice; garnish with parsley and serve!

Notes

• Add olives last hour to keep briny flavor.
• Thighs stay juicier—recommended for best texture.
• Leftovers taste even better day 2.
• Serve with rice, quinoa, or crusty bread.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 476Total Fat 32gSaturated Fat 6gUnsaturated Fat 25gCholesterol 185mgSodium 898mgCarbohydrates 12gFiber 3gSugar 6gProtein 38g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken → Boneless thighs for juiciness; breasts for leaner.
• Artichoke Hearts → Quartered, in water (not marinated).
• Kalamata Olives → Pitted for briny Mediterranean flavor.
• Lemon → Fresh slices + juice for bright acidity.
• Garlic → Fresh whole cloves or minced; infuses deeply.
• Chicken Broth → Low-sodium to control salt.
• Onion → Sliced; sweetens and flavors broth.
• Herbs → Dried oregano and thyme; fresh parsley at end.

Variations and Substitutions

• Low-Calorie → Use chicken breasts and less oil.
• Vegetarian → Chickpeas or tofu + vegetable broth.
• Spicy → Add red pepper flakes.
• Creamy → Stir in feta or Greek yogurt at end.
• Extra Veggies → Bell peppers, zucchini, or spinach.
• Fish Version → White fish last 30–45 min.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Freeze in portions up to 3 months.
• Reheating → Warm gently with splash of broth.

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Until you can read, Crockpot Mediterranean Chickpea Stew