Mediterranean Chicken Bake (Slow Cooker)

This dish is an Indo-Mediterranean fusion that is packed with bold flavors that taste amazing together. A touch of curry adds a rich warm heat to the dish that pair great with the tangy flavors of the Mediterranean.




Mediterranean Chicken Bake (Slow Cooker)

Marla Hingley


  • 1 ½ lbs boneless skinless chicken breasts
  • 14 oz canned whole tomatoes hand crushed
  • 14 oz canned artichoke hearts drained
  • 1 medium onion finely chopped
  • ½ cup Kalamata olives sliced
  • 1 cup GF chicken broth
  • ¼ cup white wine
  • 3 Tbsp quick-cooking tapioca if freezing, add this only on cook day
  • 2 tsp curry powder
  • 1 ½ Tbsp Italian seasoning
  • ½ tsp salt
  • ½ tsp pepper


  • Toss all ingredients together and place in slow cooker.
  • Cook 6-8 hours on low, and 3-4 hours on high.
  • Serve with a toasted GF baguette to soak up all the delicious juices.
Tried this recipe?Let us know how it was!


See also
Pretzel-Crusted Chicken with Mustard-Dill Sauce

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