Learn how to make Mediterranean chicken with this healthy and easy recipe! It starts in the crockpot with a quick finish on the stovetop when you’re ready to eat!
Jump to RecipeThis is one of my favorite chicken recipes—it’s really easy to make, delicious, and healthy to boot! With artichoke hearts and sundried tomatoes, this simple recipe is so flavorful in addition to being super easy.
The chicken cooks in the crockpot, so it’s extra tender. And the best part is that once the chicken is cooked, it comes together super fast in just one pan!
So you can pop the chicken in the crockpot in the morning, and then just throw the rest together right before dinner time in just a few minutes. Gotta love that!
I adapted this recipe from Julia’s Album to create my simple version.
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How to make Mediterranean Chicken
First, put 1 ½ pounds of boneless, skinless chicken breasts or tenderloins in a slow cooker along with some water (around ¼ cup is good). Season with ½ teaspoon of salt and ¼ teaspoon of pepper, and cook until the chicken is tender, about 4-5 hours on high or 6-8 hours on low.
Heat 6 ounces of julienned sun-dried tomatoes, 8 ounces of artichoke hearts, 2 tablespoons of lemon juice, and 2 tablespoons of olive oil (I just use the oil that the sun-dried tomatoes come in) in a skillet over medium heat until everything is warmed through.
The artichoke hearts will break up as you stir them around, but I still like to cut them into halves or quarters, just to make ensure the pieces are all about the same size.
Move the chicken to the skillet and stir everything together. There’s no need to chop or shred the chicken; it will break into smaller pieces as you stir.
And that’s it! SO easy, right?
What sides go with Mediterranean Chicken?
We love to eat it with my Mediterranean Salsa, but it would also be great with couscous, rice, or roasted potatoes.
Mediterranean Chicken (Making With Megan)
Equipment
- slow cooker (crockpot)
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts or tenderloins
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup water
- 1 can (14 oz. net weight, 8 oz. drained) artichoke hearts, drained
- 6 oz sundried tomatoes, jullienne cut
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
Instructions
- Place the chicken, salt, pepper, and water in the crockpot (slow cooker) and let cook until the chicken is tender, about 4-5 hours on high or 6-8 hours on low.
- Heat the sun-dried tomatoes, artichoke hearts, lemon juice, and olive oil (I just use the oil that the sun-dried tomatoes come in) in a skillet over medium heat until everything is warmed through. You can cut the artichokes into smaller pieces if you want, but it's not necessary.
- Move the chicken to the skillet and stir everything together. The chicken will break up into smaller pieces while you stir, no need to cut it.
