Chicken with olives and capers star in this healthy and easy low-carb, paleo, and whole30 recipe. Make this in your slow cooker or Instant Pot.
Cookbook recipe! This recipe has been updated and will appear in my upcoming cookbook, The Mediterranean Diet Cookbook.
What Type Of Chicken To Use
Dark meat works better in the slow cooker because it’s less likely to dry out. I have always used chicken thighs and/or legs when making this. Having said that, as with the majority of my recipes it doesn’t matter what cut of chicken you use, it can be skin-on, skinless, bone-in, boneless, etc. If you do choose to use white meat, lower the cooking time by an hour or more in the slow cooker and 2-3 minutes for the electric pressure cooker. This is so the chicken doesn’t overcook. For the slow cooker you do not need to add any broth, the juice from the olives and capers will be enough trust me. The meat won’t be fully submerged when the food starts cooking. Don’t worry, it’s supposed to be like this. When I use my electric pressure cooker (Instant Pot) and skinless chicken, I don’t brown the meat first. I just add it in to the appliance raw. I pretty much only saute my chicken when using my pressure cooker if it has its skin. You can use anywhere between 2-3 pounds of chicken without having to modify any measurements. The recipe in the cookbook uses 2 pounds but what you see here in these pics are 3 pounds of meat.
Olives & Capers
If you don’t like olives and capers then this recipe is not for you. The recipe calls for green olives. I have not made this with a different type of olive like Kalamata or black olives. While changing the olive type should work, it will probably change the taste. Without having tried it, I can’t recommend you do so. If you don’t like green olives you might want to find a different recipe. What are capers? Native to the Mediterranean, capers are little flower buds from a plant called a Finders Rose. We don’t eat capers straight because they’re very bitter. Capers are sold already pickled. Not a lot of salt is needed in this recipe because it’s salty enough from the capers, olives & their juices. At least I think so. Of course you can use more salt if you want.
Other Mediterranean recipes you might enjoy:
Broil To Crisp The Skin
If I use a cut of chicken that has skin on it, I almost always remove the chicken from the slow cooker to broil it. What can I say, I like crispy skin. This is an optional step of course. I highly recommend you pour the leftover olive-caper juice on top of the chicken before serving.
What To Serve This With
What to serve this with? There are so many options. Personally I like to eat this with mashed cauliflower and a small salad. Other suggestions include: mashed potatoes, with rice (cauliflower rice or regular white or brown rice), side of potatoes or sweet potatoes, with couscous, quinoa, or zoodles.
- 2–3 pounds chicken
- 5.75 oz jar pitted green olives, with juice
- 3.5 oz jar capers, with juice
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 cup low-sodium chicken broth for electric pressure cooker
- Add chicken to the slow cooker. Top with oregano, salt, pepper, red wine vinegar, olives (and juice) and capers (and juice).
- Cook HIGH 3-4 hours or or LOW 6-8 ( lower time by at least an hour if using white meat)
Electric Pressure Cooker (Instant Pot)
- Set Instant Pot to the high saute setting. Once hot, add oil and chicken and brown chicken, skin-side down approx 3-5 minutes. Remove chicken & turn off the heat. If you’re using skinless chicken, skip this step.
- Add broth & deglaze the bottom by of the pressure cooker by scraping all the bits off off with a wooden spoon. Stir in red wine vinegar, garlic, oregano, salt, and pepper. Add chicken. Top with olives and capers.
- Close lid and seal vent. Select high pressure for 12 minutes. Quick release pressure when done.
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