There’s nothing quite like coming home to a comforting, ready-to-go dinner. Inspired by bright, herbaceous Mediterranean flavors, this slow cooker chicken and rice dish brings together rich tomato sauce, briny olives, and fragrant herbs for a fuss-free, one-pot meal. Simply set it in the morning, and let the slow cooker serenade your senses all day.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 ½ cups uncooked long-grain rice (such as basmati)
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chicken broth
- ½ cup pitted Kalamata olives, halved
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley (for garnish)
Instructions
Begin by seasoning the chicken thighs generously with salt and pepper. In your slow cooker, combine the diced tomatoes, chicken broth, Kalamata olives, tomato paste, oregano, basil, and garlic powder. Stir well to marry all the flavors.
Next, carefully nestle the seasoned chicken thighs into the slow cooker. Make sure each piece is covered or partially submerged in the tomato mixture so it absorbs
all that delicious flavor while cooking.
Cover and cook the chicken and sauce on low heat for about 4 to 5 hours. Then, remove the chicken carefully to a plate, and stir the uncooked rice into the sauce.
Return the chicken to the slow cooker, cover, and continue cooking on low for another 45 minutes to an hour (or until the rice is tender).
Just before serving, taste and adjust seasonings with additional salt and pepper if needed. Spoon the chicken and rice into bowls and garnish with a drizzle of good olive oil and a sprinkle of fresh parsley for a pop of color.
This recipe is perfect for busy families, meal preppers, or anyone craving a nourishing, low-effort dinner. The tender grains of infused rice pair wonderfully with juicy, slow-cooked chicken in a lightly tangy tomato broth. If you’d like to lighten things up, you could swap in brown rice (just adjust the cooking time) or use chicken breast.
Add more veggies like summer squash or bell peppers for extra nutrients. Whether you’re cooking for yourself or hosting friends, this dish makes a hearty, healthy, and delightful meal that feels like a Mediterranean getaway in a bowl.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
