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Tender Crockpot Chicken Thighs Recipe Easy Zesty Olive Sauce Dinner

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This tender crockpot chicken thighs recipe features a zesty olive sauce that creates a flavorful, juicy, and comforting dinner with minimal effort. Perfect for busy days, it delivers a Mediterranean-inspired meal that’s both easy and delicious.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 1 cup pitted Kalamata olives, sliced (substitute with green olives if preferred)
  • 4 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced
  • Juice and zest of 1 large lemon
  • 1 cup (240 ml) low-sodium chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Handful fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. (10 minutes)
  2. Thinly slice one medium yellow onion and mince 4 garlic cloves. (5 minutes)
  3. In a medium bowl, combine sliced Kalamata olives, minced garlic, sliced onions, lemon juice and zest, 2 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes if using. Stir to combine. (5 minutes)
  4. Place the seasoned chicken thighs skin-side up directly in the bottom of the slow cooker. Pour the olive sauce mixture evenly over the chicken, then add 1 cup (240 ml) low-sodium chicken broth around the edges (not directly on top of the chicken to keep the skin intact). (5 minutes)
  5. Cover and cook on low for 4 to 5 hours or until the chicken is cooked through and tender (internal temperature should reach 165°F / 74°C). The chicken should be falling apart easily but still juicy. (4-5 hours)
  6. Once cooked, taste the sauce and adjust salt or lemon juice if needed. (2 minutes)
  7. Sprinkle chopped fresh parsley over the chicken before serving. Serve the chicken thighs with spoonfuls of the zesty olive sauce. (2 minutes)

Notes

For crisper skin, broil the chicken thighs for 2-3 minutes after slow cooking. Use bone-in, skin-on thighs for best flavor and moisture retention. Adjust salt carefully due to natural saltiness from olives. Boneless thighs can be used but reduce cooking time to 3-4 hours on low. Leftovers keep well refrigerated for 3-4 days or frozen up to 3 months.

Nutrition

Keywords: crockpot chicken thighs, slow cooker chicken, zesty olive sauce, Mediterranean chicken, easy dinner, comfort food, healthy chicken recipe

Find it online: https://tempotaste.com/tender-crockpot-chicken-thighs-recipe-easy-zesty-olive-sauce-dinner/