This Mediterranean Spicy Chicken came about as one morning I was going through the fridge and suddenly realised that sitting in the fridge were some skinless chicken thighs which I had bought at the weekend from the local Korean supermarket as they were very cheap. As I hadn’t taken anything out of the freezer for dinner, I had a frantic look through a couple of recipe books, decided I liked the look of a chicken dish but decided to change it slightly as it was a cold day. Thus, Mediterranean Spicy Chicken was born.

The great thing about the Mediterranean Spicy Chicken is that it is so versatile, it is also really easy and quick to make, it was so quick that that when I was going through my fridge it was about 7.45am, and I had everything in the slow cooker by 8.15am which left me plenty of time to shower and get ready for work. Admittedly I didn’t have far to go to start work, but the point remains. The other thing about this Mediterranean Spicy Chicken dish is that it is slow cooked, you put everything in the slow cooker in morning before you go to work, leave it low and then come home after work to the flat smelling all delicious and full of Mediterranean Spicy Chicken smells. Seriously what could be better than that?

Mediterranean Spicy Chicken

On that note and with the thought of that Mediterranean Spicy Chicken smell wafting through your flat, I give you the recipe, which is adapted from 150 Slow Cooker recipes.



Mediterranean Spicy Chicken

The wonderful Mediterranean Spicy Chicken dish is perfect to rustle up before work or on a Sunday morning for your Sunday dinner, and yes, I know that winter is coming to a close in the UK, but a slow cooker is still great for use in the spring and summer as it means no switching on of ovens or standing in front of a hot stove. So, seriously don’t pack it away at the end of winter, keep it out. You can leave the Jalapeños out if you wish, but I think it gives it a nice gentle spicy kick which makes the Mediterranean Spicy Chicken, well, spicy.

  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 people 1x


  • 900 grams skinless chicken thighs bones removed
  • 1 tsp salt
  • 1 tsp Pepper
  • 30 grams plain flour
  • 2 tbsps extra virgin olive oil
  • 1 Onion
  • 4 cloves Garlic diced
  • 125 ml white wine
  • 2 cans chopped tomatoes
  • 150 grams green whole olives ensure the pips are removed
  • 75 grams sundried tomatoes
  • 1 tbsp dried oregano
  • 1 tsp demerara sugar optional
  • 50 grams sliced Jalapeños optional and use the ones out the jar
  • 100 grams white mushrooms halved or quartered depending on the size
  • 100 grams cooked rice To serve


  1. Place the flour in a jiffy or freezer bag, add the salt and pepper and mix throughly. Add the chicken pieces in and with the top securely closed shake it all about to ensure that the chicken is throughly coated. You may need to do this in batches.
  2. Heat the olive oil in a large frying pan over a medium heat, then add the chicken pieces and cook on one side until brown and then turn over and repeat until brown on the other side, about 3 – 4 minutes per side. Again, if your pan is too small, it won’t brown, it will just stew, so if you have to do it in batches, do that. Once brown all over, place in the slow cooker.
  3. If needed add a splash more olive oil to the pan, add the garlic and onion for about 5 minutes until just soft.
  4. Add the wine and bring to the boil, scraping along the bottom with the spatula to get any sediment up from the pan for about 2 minutes.
  5. Add the sundried tomatoes, tinned tomatoes, olives, sugar, oregano, Jalapeños, touch more salt and pepper, stir it all together, cook for about 1 minute, then carefully pour it into the slow cooker on top of the chicken. Add the mushrooms and stir to combine.
  6. Pop the lid on the slow cooker, and cook on low for for 8 hours. if you are at work, your slow cooker should automatically switch off after 8 hours, when you get home, give it a stir, check for seasoning, then cook on high for about 30 minutes until warmed through. Serve with Rice or pasta.


So there you have it, my Mediterranean Spicy Chicken. Simple, easy and delicious. As this is a slow cooked dish and it is spicy, I am entering it into Farmersgirl Kitchen Slow Cooked Challenge for March, which is make something slow cooked that is spicy.


So there you are, my Mediterranean Spicy Chicken. I do hope you give it a go and if you like it let me know in the comments below.

See you soon.