The “Mediterranean Slow Cooker Chicken” is a delicious and effortless recipe that brings the essence of Mediterranean cuisine right into your home with the convenience of a slow cooker. This dish is characterized by its use of fresh, wholesome ingredients such as olives, tomatoes, garlic, and herbs like rosemary and thyme, which are staples in Mediterranean cooking. The chicken is cooked slowly in these aromatic flavors, resulting in tender, fall-off-the-bone meat that is both nutritious and satisfying. This recipe is perfect for those seeking a healthy and flavorful meal with minimal prep time. Just set up your slow cooker in the morning, and by dinner time, you’ll have a mouthwatering dish that transports your senses to the sunny Mediterranean coast, all while providing a comforting, home-cooked meal for you and your family.
Ingredients:
4 to 8 chicken thighs
1 shallot, chopped
3 cloves garlic, chopped
250 ml of marinated roasted peppers, chopped
A handful of quality pitted olives
2 tomatoes, diced
Marinated artichokes (optional)
1 block of feta cheese, cubed
1/3 cup of white wine (optional, but recommended; otherwise, add water)
1/4 cup of olive oil
Chicken Spice Mix:
1 tbsp oregano
1 tsp smoked paprika
1 tsp thyme
1 tsp garlic powder
Salt and pepper to taste
For the Creamy Pesto Polenta:
1 packet of quick-cooking polenta (250g)
5 cups of water
Salt
2 tbsp butter
1/3 cup of 15% cream or milk
1/3 cup of pesto (or more, to taste)
Directions:
Let the chicken temper for 25 minutes, then coat each thigh with the spice mix. In a hot pan with olive oil, sear the chicken for 1 minute on each side, then transfer to the slow cooker.
Add the feta cheese (advised to place under the tomatoes and peppers to prevent drying), garlic, shallot, olives, peppers, tomatoes, artichokes (if using), olive oil, and wine. Close the slow cooker and cook on low for 4 hours.
For the creamy pesto polenta: When everything is ready, boil 5 cups of water in a saucepan, then lower the heat to minimum. Add salt, then gradually incorporate the polenta, stirring constantly. Cook for about 3-4 minutes, constantly stirring, then mix in the butter, cream, and pesto. Taste and adjust seasoning if necessary.
Serve immediately, as polenta cools quickly, over the creamy pesto polenta.
Prep Time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: 600 kcal | Servings: 4 servings