Description

Hey friends! Beau here. If your weeknights are a whirlwind and dinner feels impossible, this recipe is your new superhero. Tender chicken thighs in a garlicky tomato sauce, sweet bell peppers, briny Kalamata olives, and a symphony of herbs—this slow cooker meal tastes like you spent all day cooking, but only takes 15 minutes of prep.

Ingredients

Scale

Chicken & Sauce

2 lbs boneless, skinless chicken thighs (or breasts)
1 (14.5 oz) can diced tomatoes, with juices
1 small red onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp olive oil (for optional searing)
1 tbsp fresh lemon juice

Herbs & Seasoning

1 tsp dried oregano
1 tsp dried basil
½ tsp crushed red pepper (optional)
½ tsp salt
¼ tsp black pepper

Finishing Touches

¾ cup Kalamata olives, pitted (stir in last hour)
Fresh parsley, chopped, for garnish

Instructions

1. Optional Sear (Flavor Boost!)

Heat olive oil in a skillet over medium-high heat.
Pat chicken dry, sprinkle with salt and pepper, and sear 2–3 minutes per side until golden.
Transfer to slow cooker.

2. Dump & Stir

Add tomatoes (with juices), onion, bell pepper, garlic, tomato paste, lemon juice, oregano, basil, crushed red pepper, salt, and pepper.
Stir gently to combine and dissolve tomato paste.

3. Slow Cook

LOW: 6–7 hours for tender, shreddable chicken
HIGH: 3–4 hours for quicker results
Stir in Kalamata olives during the last hour of cooking.

4. Finish & Serve

Check seasoning—add extra salt or a squeeze of lemon if needed.
Leave chicken whole or shred with two forks for a rustic feel.
Garnish with fresh parsley.

Serving Ideas

Over rice, couscous, or quinoa
With crusty bread for sopping the sauce
Alongside a simple arugula salad or sautéed greens
Topped with crumbled feta or a dollop of Greek yogurt

Flavor Twists

Lemon & Artichoke: Add 1 cup drained artichoke hearts and lemon zest
Spanish-Inspired: Swap olives for manzanilla olives and roasted red peppers; add smoked paprika
Creamy Version: Stir in ½ cup heavy cream or coconut milk during the last 30 minutes
Veggie-Packed: Add zucchini, spinach, or chickpeas for more fiber and nutrients
Instant Pot: Sauté chicken, then cook everything (except olives) on high pressure 10 minutes (thighs) or 8 minutes (breasts). Quick release, stir in olives, thicken if needed

Notes

Frozen chicken? Thaw first for even cooking; frozen may add extra liquid and uneven texture.

Sauce too thin? Remove chicken, cook sauce on HIGH uncovered 20–30 minutes, or stir in 1 tbsp cornstarch + 2 tbsp cold water to thicken.

Add vegetables? Diced carrots or celery at start, delicate greens in last 30–60 minutes.

Storage: Refrigerate 3–4 days, or freeze up to 3 months.