Mediterranean meals have been one of my favorites but even more so after my trip last year to Greece. I love the combination of fresh ingredients, nourishing foods, incredible flavors and the joy each dish brings.
When I was in Greece, I loved the combination of oils, seasonings and herbs that accompanied and boosted each meal with flavor. Gone are the days of me eating plain grilled chicken and boring steamed broccoli. Now my nourishing meals are loaded with fresh, local ingredients, a variety of accompanying flavors and heavenly smells.
This is a super simple dish and one that will leave your home smelling incredible throughout the day.
I personally love the combination of these ingredients but I welcome you to get creative and add some of your own. There are a variety of veggie options that you can add to this dish too.
Looking to make a full meal? I often serve this dish with roasted vegetables like root veggies or greens like green beans and a salad. It’s delicious with rosemary roasted potatoes too! Again, get creative and find what warms your taste buds and home.
Slow Cooker Mediterranean Chicken
6-8 skinless, boneless chicken breasts
6 cloves garlic, minced
1 medium onion, chopped
½ cup sundried tomatoes, chopped
½ cup artichokes (canned or cooked), chopped
½ cup mushrooms, chopped
½ cup pitted kalamata olives
½ cup chicken broth
3 cups packed spinach, chopped
1 tablespoon avocado oil (or oil of choice)
1 teaspoon crushed red pepper
1 tablespoon Mediterranean or Italian seasoning
Salt and pepper to taste or preference
¼ cup fresh basil, chopped
Optional: Goat or Feta cheese for topping
In your crockpot, layer chicken on the bottom of the lightly oiled pot. Season chicken with salt, pepper, herb seasoning and crushed red pepper. Top with garlic (can be raw or sautéed) and onion. Next layer the sundried tomatoes, artichokes and mushrooms. Scatter olives around the pot (top and sides). Drizzle the broth around the sides as well.
Cook your chicken mixture on HIGH for 3-4 hours or LOW for 6-8 hours.
Once fully cooked through, remove the chicken and set aside.
In the pot, cook spinach for a few minutes or until wilted.
When serving, plate your chicken and top it with the spinach, tomato, artichoke and olive mixture from the pot. Sprinkle fresh basil and goat cheese (if desired).
Serve Warm and Enjoy!