Recipe of the Month: Slow Cooked Chicken with Mushrooms, Artichokes and Olives

on March 19, 2019


4 chicken breast or thighs (you can also use a whole chicken and cut it into pieces)

1 tablespoon Italian seasoning (Basil, oregano, parsley, etc.)

1 clove minced garlic

Pinch of sea salt

Pinch of pepper

8-10-ounce jar of pitted kalamata olives, drained

8-10-ounce jar of artichoke hearts, drained

1 ½ cups sliced mushrooms

½ cup of white wine (can sub chicken broth or tomato sauce for Whole30)

Garnish: Fresh chopped parsley and chopped walnuts


  1. Pat your chicken dry. Season with the Italian seasoning and minced garlic. Generously season them with salt and pepper.
  2. Place your chicken in the bottom of your slow cooker.
  3. Place the kalamata olives, artichoke hearts and sliced mushrooms.
  4. Pour the white wine in and set your slow cooker on low for 5 hours.
  5. After 5 hours, remove the chicken and vegetables from the slow cooker and place them in an oven-safe dish or serving dish if not broiling.
  6. If using chicken with skin: turn your broiler on high and broil for 10 minutes, until the chicken skin is nice and crispy.
  7. Garnish with parsley and walnuts. Enjoy!

Side Dish suggestions:

Pair with sautéed kale, a spinach salad or roasted broccoli.

Anna LeMay, MS, Registered Dietitian Nutritionist (RDN)

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