Mediterranean flavors enhance this easy, healthy and super flavorful chicken recipe. Use your preferred cut of chicken whether it be thighs, legs, or boneless chicken breast.
Mediterranean food is up there with Thai and Indian when it comes to favorite cuisines. I love the flavors from the spices and fresh ingredients used in Mediterranean cooking. I tried to encompass as much of that as I could here. I made this up on a whim through trial and error years ago as a baked recipe. It’s evolved over time and honestly I still change it up a little bit every time I make it. For example I only had one can of garbanzo beans last time so I made it with one rather than two.
In my opinion, this recipe is all about the seasonings, lemon juice, oil combo. Nothing fancy here, you probably already have all if not most of the spices (paprika, coriander, oregano, cumin, curry powder, chili pepper, salt) in your pantry. The flavors cook together nicely while both the garbanzo beans and tomatoes.
I’ve made this with every cut of chicken and I promise you they all work. Chicken breasts (bone-in, skin-on or boneless, skinless) legs, thighs (bone-in, skin-on or boneless, skinless) whatever your preference is, use it. I have even used a whole chicken before! If you choose to use white meat like chicken breasts then reduce the cooking time by an hour or so to ensure it doesn’t dry out.
Recipe as-is, I use a 6-quart slow cooker. If you cut the recipe in half using only 1 lb of chicken then you can use a 3.5-quart slow cooker. I know this won’t look like enough sauce when it starts cooking but trust me, it is.Print
Slow Cooker Mediterranean Chicken
- Prep Time: 5 mins
- Cook Time: 4 hours
- Total Time: 4 hours 5 mins
- Yield: 4 servings
- 2 lbs chicken (thighs, breasts or legs)
- 1 medium lemon, sliced
- 2 15 oz cans garbanzo beans, drained & rinsed
- 2 pints cherry tomatoes, sliced or whole
- 3 garlic cloves, minced
- 2 tbsp oil (I used avocado oil)
- 1 tbsp lemon juice
- Handful of fresh cilantro
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp chili powder
- 1 tsp salt
- Add chicken to slow cooker.
- Mix together remaining ingredients in a large bowl.
- Pour over & around chicken.
- Cook HIGH 3-4 hours or LOW 6-8.
For the baked version of this, see here. I like to serve this with a simple salad and a side of couscous or rice.
Here it is with boneless, skinless chicken thighs.
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