This simple and savory Mediterranean Chicken recipe is courtesy of America’s Test Kitchen and can be found in their book, The Complete Slow Cooker. While technically a slow cooker recipe, the microwave is used as well.  It’s first used to bloom an aromatic oil mixture to give the bone-in chicken breasts a big flavor boost. It’s also used to soften the potatoes before placing them in the bottom of the slow cooker. This ensures that they are fully tender when the chicken is finished cooking.

After the chicken has finished cooking in the slow cooker, a whisked together, quick pantry-friendly dressing and fresh garnishes give this simple dish that delicious Mediterranean flavor and a vibrant appeal.

TIME: 2 to 3 hours on low


  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
  • 2 oranges, plus 2 teaspoons grated orange zest
  • Salt and pepper
  • 1 pound red potatoes, unpeeled, cut into 1-inch pieces
  • 1 small fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
  • 4 (12-ounce) split bone-in chicken breasts, skin removed, trimmed
  • ¼ cup pitted kalamata olives, chopped
  • 2 tablespoons minced fresh parsley
  • tablespoon red wine vinegar

*You will need a 4-7 quart oval slow cooker for this recipe.


Microwave 2 tablespoons oil, garlic, thyme, orange zest, ½ teaspoon salt, and ½ teaspoon pepper in a bowl until fragrant, about 30 seconds; let cool slightly.

Toss potatoes and fennel with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Cover vegetables and microwave, stirring occasionally, until softened, 8 to 10 minutes; transfer to slow cooker. Rub chicken with oil mixture; arrange skinned side up in even layer in a slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.

Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ½-inch-thick pieces. Combine oranges, olives, parsley, vinegar, and the remaining 1 tablespoon oil in a bowl. Season with salt and pepper to taste. Transfer chicken to serving dish. Using a slotted spoon, transfer vegetables to the dish with chicken. Serve with orange relish.