Olives are ubiquitous at my house. They’re always on the table. Special occasions call for olives. Sundays call for olives. We eat olives just about every day.
My kids’ favorite part of black olives is putting them on their fingers and pretending to be monsters. I’m not saying you have to do that to make this recipe, but if you feel so inclined, it definitely adds to the charm.
Anyway, we tried this recipe recently and loved it. After a day in the crock-pot, the chicken is fall apart tender, the potatoes are perfect, and the feta and olives add a fresh zest of flavor. Everybody had seconds.
CrockPot Mediterranean Chicken with Feta and Black Olives
Ingredients
- 3 medium potatoes quartered
- 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- 2 large onions cut into petals (or a coarse chop will do)
- 1 whole bulb garlic
- 1/2 cup water
- 3 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 tablespoon olive oil
- Feta cheese
- Black Olives
Instructions
- Place potatoes in the bottom of the slow cooker. Add chicken and onions.
- Press garlic on top.
- In a small bowl, mix water with spices. Pour over chicken and potatoes.
- Top with oil.
- Cover. Cook on low for 8 hours.
- To serve, top with a generous spoonful of feta cheese and a handful of sliced black Olives from Spain.
A free cookbook? Yes, please!
Get 10 of my favorite Instant Pot recipes in my free cookbook, Instant Pot Made Easy! Click the button below to download. If for some reason, the button doesn’t work for you, leave a comment below, and I’ll email it to you.
© 2015 – 2020, Tara Ziegmont. All rights reserved.
Leave a Reply