Some recipes never go out of style. This Crockpot Chicken with Olives has been a longtime family favorite of mine. It’s simple, flavorful, and one of those “set it and forget it” dishes that makes weeknight dinners stress-free. The best part? The olives become tender and almost buttery after hours of slow cooking, adding the most delicious burst of flavor to every bite.
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup wine (red or white works)
- ¼ cup extra virgin olive oil (EVOO)
- ¼ cup red wine vinegar
- 2 tbsp dried oregano
- 2 bay leaves
- 4–6 cloves garlic, crushed
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp capers (plus a splash of caper juice)
- ½ cup green olives, pitted
- ¼ cup dark brown sugar
Instructions
- Place chicken breasts in the crockpot.
- In a medium bowl, mix together the wine, olive oil, vinegar, oregano, bay leaves, garlic, pepper, salt, capers (with juice), olives, and brown sugar.
- Pour the mixture over the chicken.
- Cover and cook on low for 6–7 hours, or until the chicken is tender and fully cooked.
- Serve warm with rice, couscous, or crusty bread to soak up the flavorful sauce.
💡 Tip: Double the batch—you’ll love having leftovers for lunch the next day!
Closing Note
This dish has been on repeat in my kitchen for years, and it always makes its way to our table on busy sports nights or family gatherings. It’s proof that a simple crockpot meal can still feel special.
Let me know in the comments if you try this recipe and love it!
Other delicious recipes: