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Slow Cooker Mediterranean Chicken and Vegetables

Rated as 2 out of 5 Stars

"This delicious slow cooker meal of chicken and vegetables pairs up nicely with couscous and pita bread."
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6 h 25 m servings 465
Original recipe yields 8 servings


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  1. Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
  2. Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
  4. Cover the slow cooker and cook on Low for approximately 2 hours.
  5. Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
  6. Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
  7. Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

Nutrition Facts

Per Serving: 465 calories; 13 57.3 29.8 70 734 Full nutrition

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I scaled this down to 4 servings, and used BLSL thighs and parsley in place of the cilantro. Those were the only changes that I made. One thing I'd recommend is stirring the green beans in, rath...