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Crockpot Mediterranean Chicken

The first time I made this meal, our now 6 year old came into the kitchen and said “I want that!” I was in the middle of a freezer prep session, so I teased him that he couldn’t eat it right that second because it wasn’t cooked. Often, my kids forget about these simple encounters that happen throughout the day. Not this time! He continued to ask each day, “When are we having that for dinner?” until it was finally time to take it out of the freezer.

It did not disappoint. Our little family of four, my husband, myself and our two small boys, finished the entire crockpot. Yep, you read that right…all six servings! Anyone with kids knows that that is quite the accomplishment. Plus, the ingredients in this dish are incredibly healthy, so I didn’t feel a bit bad about it.

I’ve made this meal several times since then and it remains a favorite in our house. My parents keep asking me when I’m going to make it for them, but the truth of the matter is that I’ll have to double the recipe!

Crockpot Mediterranean Chicken

Yields: 6 servings


  • 2 pounds boneless skinless chicken breasts
  • 15oz can diced tomatoes, undrained
  • 12oz jar roasted red peppers, drained and diced
  • 10.2oz jar pitted kalamata olives, drained and chopped
  • 4oz feta cheese crumbles
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon crushed red pepper flakes


  1. Combine all ingredients in crockpot.
  2. Cook on “low” setting for 6-8 hours or until chicken is cooked through.

To Freeze and Cook Later

Label your freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal). Add all ingredients to your bag. Remove as much air as possible, seal, and freeze for up to three months.  When ready to cook, thaw in refrigerator overnight or in morning in water and and then follow cooking instructions above.

Serve with couscous and a fresh garden salad.

Crockpot Mediterranean Chicken

Jill Petrush Rogers is an artist and former bookbuyer/seller. Jill recently moved back to her hometown of Pittsburgh, PA with her husband, Tom, and their two energy-filled boys. Jill loves to channel her creativity by coming up with recipes as a contributing writer for New Leaf Wellness.

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Maggi Schrock
Maggi Schrock
7 years ago

this looks and sounds delicious. thanks for the recipe.

7 years ago

Turned out amazing! Definitely on our “repeat” list!


[…] first few times I made my Crockpot Mediterranean Chicken I had stuffed it. It was a fairly tedious process that involved tenderizing the chicken so that it […]

7 years ago

Does the feta cheese go into the crockpot, or can it be added before serving?

5 years ago

I tried this today. Did some changes to it though. I seasoned and cooked the chicken for 3 hours on low. I drained the juices developed with it and then dumped the remaining ingredients in. I cooked it on high for another hour. It was amazing! Flavors were fresh and not over cooked and there wasn’t too many juices diluting everything. I’m on Keto right now and this was perfect! Next time I might add additional chicken breasts since I had extra toppings. Will be making this again!

4 years ago

Looks delicious, can it be made in pressure cooker and if so how long to cook! Thank you.