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IIf you love Mediterranean flavors, this Slow Cooker Chicken with Artichokes, Tomatoes & Olives deserves a place in your regular dinner rotation.
Chicken slowly cooks in a flavorful mixture of tomatoes, tender artichoke hearts, Kalamata olives, herbs, and a splash of white wine until it’s fork tender and infused with flavor. It’s an easy, healthy dinner that feels a little special while requiring very little hands-on work.
Serve it over rice, mashed potatoes, cauliflower rice, or with a loaf of crusty bread to soak up every bit of the delicious sauce.
Why You’ll Love This Recipe
- Easy dump-and-go slow cooker meal
- Bright Mediterranean-inspired flavors
- High in protein and naturally lower in carbs
- Great for weeknight dinners
- Makes excellent leftovers
- Delicious with chicken breasts or thighs
Ingredients & Notes
- Boneless skinless chicken thighs or breasts – Thighs stay especially juicy during slow cooking, but breasts work well if you watch the cooking time.
- Diced tomatoes – Form the base of the flavorful sauce.
- Artichoke hearts – Add a tangy, tender bite that pairs beautifully with chicken.
- Kalamata olives – Bring a rich, briny flavor that gives the dish its Mediterranean character.
- Onion – Adds sweetness and depth.
- Chicken broth – Keeps everything moist while creating a light sauce.
- Dry white wine – Adds brightness and complexity. Substitute additional chicken broth if preferred.
- Quick-cooking tapioca – Naturally thickens the cooking liquid into a light sauce.
- Fresh parsley, dried basil & dried thyme – A simple herb blend that complements the tomatoes and artichokes.
How to Make Crock Pot Artichoke Chicken
Ideal slow cooker size: 6-Quart.
- Coat the ceramic insert of your slow cooker with cooking spray. Season the chicken with salt and pepper and place the chicken in the slow cooker.
- In a medium size bowl, mix together the tomatoes, artichoke hearts, onion, olives, broth, wine, tapioca, parsley, basil and thyme. Pour mixture over the chicken.
- Cover and cook on LOW, 4 to 6 hours or until fork tender. (Mine were fork tender at 4 hours so I switched the ninja to warm for several hours till dinner.)
Recipe Tips
- Chicken thighs are more forgiving in the slow cooker and stay moist even if cooked a little longer.
- Chicken breasts are leaner but should be checked toward the shorter end of the cooking time to prevent drying out.
- If the sauce seems thinner than you’d like, leave the lid off for the last 20–30 minutes on HIGH or transfer the sauce to a saucepan and simmer briefly.
- Garnish with fresh parsley before serving for a burst of freshness.
Variations
- Add sliced mushrooms.
- Stir in baby spinach during the last few minutes.
- Sprinkle with a little crumbled feta or grated Parmesan before serving.
- Add capers for even more Mediterranean flavor.
- Substitute boneless turkey breast for the chicken.
Serving Suggestions
This chicken is delicious served over:
- Brown or white rice
- Cauliflower rice
- Mashed potatoes
- Creamy polenta
- Whole wheat pasta
- Or simply alongside roasted vegetables and a green salad
Don’t forget some crusty bread if you want to soak up the flavorful sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop or in the microwave (affiliate link).
How Many Calories and WW Points?
According to my calculations, each serving made with chicken thighs has 195 calories and 4 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
Nutritional Estimates Per Serving 1 breast and 3/4 cup artichoke mixture: 165 calories, 3g fat, 8g carbs, 3g fiber, 25g protein and 4 WW PointsPlus, 1 WW Point.
If you’ve made this low carb Artichoke Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Chicken with Artichokes, Tomatoes & Olives
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs or breasts – I used thighs (Each piece of chicken should be about 4 ounces each.)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 can (14 ounces) diced tomatoes with juice
- 1 can (14 ounces) quartered artichoke hearts, drained
- 1/2 cup chopped onion
- 1/2 cup kalamata olives, pitted and sliced
- 1 cup non-fat chicken broth
- 1/4 cup dry white wine
- 1 tablespoon quick-cooking tapioca
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
Instructions
- Ideal slow cooker size: 6-Quart.
- Coat the ceramic insert of your slow cooker with cooking spray. Season the chicken with salt and pepper and place the chicken in the slow cooker.
- In a medium size bowl, mix together the tomatoes, artichoke hearts, onion, olives, broth, wine, tapioca, parsley, basil and thyme. Pour mixture over the chicken.
- Cover and cook on LOW, 4 to 6 hours or until fork tender. (Mine were fork tender at 4 hours so I switched the ninja to warm for several hours till dinner.)
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Nutritional Estimates Per Serving 1 breast and 3/4 cup artichoke mixture: 165 calories, 3g fat, 8g carbs, 3g fiber, 25g protein and 4 PointsPlus, 1 WW Point Nutritional Estimates Per Serving 1 thigh and 3/4 cup artichoke mixture: 195 calories, 6g fat, 8g carbs, 3g fiber, 24g protein and 4 PointsPlus, 4 WW Points
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More WW-Friendly Slow Cooker Chicken Recipes
- Slow Cooker Chicken and Gravy
- Skinny & Delicious Slow Cooker Southwestern Chicken
- Low Fat Slow Cooker Chicken Cacciatore
- Slow Cooker Chicken Thighs Osso Buco
- Slow Cooker Cider Braised Chicken with Sweet Potatoes
- Slow Cooker Chicken Thighs with Beer and Herbes de Provence
- Slow Cooker Greek Chicken with Feta & Tomatoes
Wonderful recipe! Hubby and I just finished a serving tonight and already are looking forward to the leftovers.
So many tantalizing flavors.
Thank you, Martha!
Hi Jacqui, Thanks for leaving such a thoughtful comment! Glad you enjoyed!!
Hi Martha! This looks wonderful and I think I will make it this week. I do have a question though. When you say dry white wine how would I shop for that in the store? Look for a label that says that or is it a certain variety is known as a dry white wine? Thanks! ????
Hi Debbie,
I hope you enjoy it as much as we did! Great question about the wine. Any of the following wines would be considered dry and would work well: chardonnay, sauvignon blanc, pinot grigio. If you are not a wine drinker, you may want to look for a 4-pack of small bottles that you could store in your pantry for cooking. Any leftovers from the open bottle can be stored in the fridge for future recipes too. Hope this helps!
This was another winner, I loved it! Next time I will be cutting the artichokes in smaller pieces cause the hubby doesn’t like to eat them that big.
Thanks, Danielle. Cutting the artichokes into smaller piece is a great suggestion.
I just had this for dinner tonight and LOVED it!! Thanks for the recipe, I will definitely make this again and again!
Thanks, Cyndi! So glad you liked it 🙂
What a wonderful , healthy , and easy crockpot dish!!! I served it white rice but for a healthier dish, brown rice would be good!! Thanks for sharing!!!
Glad you enjoyed it Renee. It’s definitely one of my favorites from all the things I’ve made in the crock pot so far. Yes, brown rice would be a great healthy dish to serve with it.
Sounds awesome and plan on trying it tonight. Would frozen artichokes work just fine?
Hi Daniela, they should work fine, but might add a bit more liquid to the dish if you add them frozen. It might be best to add them once defrosted. Hope this helps.
What can you replace the tapioca with?
Hi Sarah,
Tapioca is a great thickener for slow cookers because it doesn’t breakdown during long cooking. You may want to invest in a box if you do a lot of slow cooking. If you leave it out the recipes will be thinner. An alternative would be to stir in a slurry of 2 to 3 tablespoons of cornstarch mixed with a little water at the end, turn up the cooker to HIGH and let it cook a few minutes, which should work to thicken. Hope this helps.
Martha,
we are doing WW at work and one of my co workers found your site…. I am in love! And my husband is in love with this recipe! (me too) I used bone in thighs because it was snowing too hard to drive the 1/2 hour to the big store with the boneless! but i did remove the skin. When I served I topped with a sprinkle of Fat Free Feta Cheese! YUM!!!
Off to plan tomorrows dinner!
Thanks Christine
I loved this. I’m wondering what it would taste like with black beans.
Hi Carmen, I’m not sure what it would taste like with black beans. If you try it, please be sure to let us know 🙂
This sounds awesome. I’d love it if you linked this to What’d You Do This Weekend. Goes live at midnight.
Wishes for tasty dishes,
Linda