Slow Cooker Chicken Olives Capers

Slow cooker chicken olives capers is a healthy and easy chicken recipe that’s low-carb, paleo, and Whole30 compliant. This Mediterranean inspired dish combines your preferred cut of chicken, olives, capers, and a splash of red wine vinegar, all enhanced by garlic and simple seasonings. The result is a meal that’s both comforting and packed with flavor. Instruction to make this tasty chicken recipe in the Instant Pot are also included.

Ingredients For Slow Cooker Chicken Olives Capers 

• Chicken (any cut)
• Olives
• Capers
• Red Wine Vinegar
• Garlic
• Seasonings: oregano, salt, pepper

How To Make Slow Cooker Chicken Olives Capers 

Slow Cooker

1. Add chicken to the slow cooker. Top with oregano, salt, pepper, red wine vinegar, olives (and juice) and capers (and juice).
2. Cook HIGH 2-3 hours or LOW 4-6.

Instant Pot

1. Set Instant Pot to the high sauté setting. Once hot, add oil and chicken and brown chicken, skin-side down approximately  3 to 5 minutes. Remove chicken & turn off the heat. If you’re using skinless chicken, skip this step.
2. 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.
3. Close lid and seal vent. Select high pressure for 12 minutes. Quick release pressure when done.

FAQs & Tips

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. 

Can you substitute the olives?

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.

How do you get crispy 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.

How do you serve this?

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.

How do you store leftovers?

Store leftover slow cooker chicken olives in the refrigerator for up to 4 days. 

What size slow cooker should you use?

I used a large 6-quart slow cooker or Instant Pot for this recipe.

Chicken Recipes

• Rosemary Dijon

• Balsamic Cranberry

• Mississippi

• Cacciatore

• Fajitas

• Honey Garlic

Slow Cooker Chicken Olives Capers

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Slow cooker chicken olives capers is a healthy and easy chicken recipe that’s low-carb, paleo, and Whole30 compliant. This Mediterranean inspired dish combines your preferred cut of chicken, olives, capers, and a splash of red wine vinegar, all enhanced by garlic and simple seasonings. The result is a meal that’s both comforting and packed with flavor. Instruction to make this tasty chicken recipe in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 4 hours
• Total Time: 4 hours 10 mins
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 1/2 to 3 pounds chicken, any cut
• 5.75 oz jar pitted green olives, with juice
• 3.5 oz jar capers, with juice
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup low-sodium chicken broth (for Instant Pot only)

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Instructions

Slow Cooker

1. Add chicken to the slow cooker. Top with oregano, salt, pepper, red wine vinegar, olives (and juice) and capers (and juice).
2. Cook HIGH 2-3 hours or or LOW 4-6.

Instant Pot

1. Set Instant Pot to the high sauté setting. Once hot, add oil and chicken and brown chicken, skin-side down approximately  3 to 5 minutes. Remove chicken & turn off the heat. If you’re using skinless chicken, skip this step.
2. 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.
3. Close lid and seal vent. Select high pressure for 12 minutes. Quick release pressure when done.

Nutrition

• Serving Size:
• Calories: 23
• Sugar: 0.2 g
• Sodium: 792.2 mg
• Fat: 0.7 g
• Saturated Fat: 0.2 g
• Carbohydrates: 2 g
• Fiber: 1.1 g
• Protein: 2.9 g
• Cholesterol: 4.8 mg

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