30-Minute Slow-Cooker Mediterranean Lemon-Olive Chicken (Gluten-Free)
Juicy chicken thighs simmered with briny green olives, artichoke hearts, and fresh lemon in a light herbed broth for a bright, gluten-free Mediterranean meal—all ready in just 30 minutes using your slow-cooker on high.
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup canned quartered artichoke hearts, drained
- 0.75 cup green olives, pitted and halved
- 1 cup cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 1 whole fresh lemon, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp extra-virgin olive oil
- 0.5 cup chicken broth (gluten-free)
- 1 tsp dried oregano
- 0.25 cup fresh parsley, chopped
- 1 tsp sea salt
- 0.5 tsp black pepper
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Instructions
Place chicken thighs in the bottom of the slow-cooker and season with salt, pepper, and oregano.
⏱️ 1 minuteLayer the red onion, artichoke hearts, green olives, cherry tomatoes, and lemon slices over the chicken.
⏱️ 2 minutesDrizzle with olive oil and scatter minced garlic on top.
Pour chicken broth around the edges. Cover and cook on HIGH for 25 minutes, or until chicken is cooked through and vegetables are tender.
⏱️ 25 minutes 🌡️ HIGH (slow-cooker)Uncover, sprinkle with fresh parsley, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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