This Slow Cooker Mediterranean Chicken dish offers huge flavor at only 302 calories including rice!  Great flavor with little effort.  Perfect for a week night dinner.

Lady Behind The Curtain - Slow Cooker Mediterranean Chicken

The perfect ending to a busy day.  I love coming home from a hard day, knowing dinner is waiting for me.  You may not think of this Slow Cooker Mediterranean Chicken as comfort food but it TOTALLY IS!

Slow Cooker Mediterranean Chicken

Preparation 30 minutes 2017-11-23T00:30:00+00:00 Cook Time 6 hours 2017-11-23T06:00:00+00:00 Serves Serves 4     adjust servings


  • 1/3 cup white wine
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoon dried oregano
  • 3 tablespoons red wine vinegar
  • salt and pepper
  • 6 garlic cloves, smashed
  • 1 tablespoon capers
  • 1/2 cup prunes
  • 1/3 cup pitted green olives
  • 4 small chicken legs and 4 thighs (about 2-1/2 pounds)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 cup long-grain white rice


  1. To a 5-6 quart slow cooker, add wine, brown sugar, oregano, vinegar, 1/4 teaspoon salt, and pepper; whisk together.
  2. Add garlic, capers, prunes, and olives; mix.
  3. Add chicken, nestling it among olives and prunes.
  4. Cover slow cooker with lid, and cook on low 5 to 6 hours or on high 3 to 4 hours.
  5. Gently stir in parsley.
  6. Thirty minutes before serving, cook rice according to package directions.
  7. Serve chicken, prunes, olives, and sauce over rice.

Recipe Notes

This recipe is at Lady Behind The Curtain


Slow Cooker



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Slow Cooker Mediterranean Chicken — 69 Comments

    • Hi Christina,
      Yes, you can use chicken breasts. In fact that’s what I did. I’m not a fan of brown meat but my husband is so I used half thighs and half breasts. NOTE: Make sure you use chicken breasts with bones otherwise they will be dry. Thanks for visiting! 🙂

  1. Sheryl,
    This chicken looks delicious, can’t wait to taste it. Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday.
    Have a great weekend and come back soon!
    Miz Helen

  2. I made this dish last night and it was great! It was super easy to make with excellent flavor. We replaced white rice with quinoa. Will definitely make again. Thank you for sharing.

  3. In the picture, it doesn’t look like there is skin on the chicken…but the instructions don’t say to remove it.
    I’m afraid it will be too greasy with the skin. Did you cook it with or without the skin? Thanks!!

  4. What type of green olives do you recommend? The salty green olives typically used in a martini?
    Thank you for posting this dish!

  5. Hi! No need to brown the chicken? Everything looks so beautiful and browned in the photo. Can’t wait to try it out for my dinner party.

  6. I don’t use wine with in my cooking. Would I be better off to substiute chicken broth or apple juice or some other type of liquid?

  7. Hi there!
    If I leave the prunes out is there anything I should substitute it with or add more of ?
    Thanks so much!

    • Hi Samantha, You don’t have to substitute anything but you will miss the sweetness from the fruit. If you don’t like prunes you could also use raisins or apricots. 🙂

  8. Your dish looks great. In fact i am making it as i text. My question is how did u get your chicken that brown? Mine looks nothing like that.

  9. To be honest, this didn’t look amazing to me, but I had some capers to use up so I thought I’d give it a try. It was soooo good!!! I didn’t use the prunes because I didn’t have any, and I sprinkled paprika over the chicken for the last hour of cooking. I will definitely make it again! Thanks!

  10. Hi there. I’m not a fan of white rice. Do you think I can use quinoa, couscous or brown rice? I know that might change cooking time? How would you suggest changing that?

  11. Does anyone know how I can change the recipe for an oven? My slow cooker is broken so I’d like to make this in a heavy dish in the oven. Any idea how I can convert temperatures and times?

    • Hi Jordan, I would suggest cooking it low and slow in the oven with a lid on your dish. I was thinking 350 degrees for a couple of hours? That’s just a guess…..

  12. Question for you…not sure you’ll get in time before i make this tomorrow, but do you remove the skin on your chicken?

        • Hi Ashley, That is totally up to you. If you like the skin then leave it …if you don’t then remove it. I left it because my husband likes it but when I ate it I removed it. 🙂

          • Thanks so much! Made it for a group and it was a HUGE hit… Going to make it again for my Mom and MIL for Mother’s Day. Do you think it would still cook well tripled in a crock pot? Or should I put it in the oven… if so how long and at what temp? Sorry for all the questions! 😉

          • That’s awesome news Ashley! If you want to triple the recipe….I think your idea of baking it is the way to go. As far as the temp and how long….this is a total guess. I would bake it covered for half of the baking time and uncovered for the remaining time. I think 375° about 1 hour.

  13. Sheryl, my husband & I loved this recipe. I made it last week & making again tonight. I used cooking wine & saw you mentioned it is best to use wine you would drink. I’m not a wine person so would Pinot Grigio or Chardonnay be good? Any recommendations would be helpful, please?

    • Haha….I just made it again last week! Delish! Pinot Grigio would work well. I’m not a wine drinker either so I go for bottles under $10. HA!

  14. I made it last night- it was absolutely delicious !!! And easy to make.
    I used Chardonnay and since I have almost entire bottle left, I am making another batch tomorrow for my parents. I am going to double the ingredients, this recipe may be for 4 people but the dish was so good that my husband and I, we ate it almost all of it. Thanks for sharing!

  15. Can I use boneless skinless chicken thighs and would it change the cooking time? If I doubled the chicken would I double the rest of the ingredients as well?

    • Hi DeeZee, Yes, I would double the ingredients and no, I don’t think the cooking time would need to be adjusted if swapping out the breast for thighs. Adding double might change the time a bit.

    • Hi Deborah, I would be leery of combining Italian flavors with the Mediterranean. Maybe if you gave the a little rinse.

    • Hi Jess, Sure you can serve red potatoes with the chicken. I wouldn’t wait until the end to put them in the slow cooker. Potatoes take awhile to cook. To make it easier on you (no guessing) you could boil the potatoes until almost done and then put them in the slow cooker at the end with all the yummy flavors.

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