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mediterranean chicken with olives and tomatoes

Tammy_Raynes avatar
Recipe by
Tammy Raynes
@Tammy_Raynes
Natchitoches, LA

Brown the chicken first will render excess fat and develop additional flavor. Serve this over rice and a loaf of french bread.

yield 4 serving(s)
prep time 15 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For mediterranean chicken with olives and tomatoes

  • 4
    chicken leg quarters
  • 1 tsp
    salt
  • 1/2 tsp
    ground pepper
  • 1 sm
    lemon
  • 1/2 c
    pimiento-stuffed spanish olives, halved
  • 1/2 c
    pitted kalamata olives, halved
  • 1 Tbsp
    chopped fresh thyme
  • 2 Tbsp
    jarred minced garlic
  • 1 can
    (14.5-ozs) diced tomatoes with basil, garlic, and oregano, undrained
  • 3 oz
    feta cheese, crumbled (optional)

How To Make mediterranean chicken with olives and tomatoes

  • 1
    Rinse chicken and pat dry. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer chicken to a 5 quart slow cooker, discarding drippings.
  • 2
    Grate zest, and squeeze juice from lemon to measure 1 teaspoon and 1 tablespoon respectively. Stir together lemon zest, lemon juice, olives, and next 3 ingredients in a medium bowl. Pour over chicken. Cover and cook on LOW 3 hours or until chicken is tender. Sprinkle chicken with cheese, if desired.
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