Nutrition
Slow Cooker Mediterranean Chicken Thighs
Slow cooker Mediterranean chicken thighs use lemon, herbs, and measured olive oil for flavor—control sodium from olives and feta on athlete plates.
Slow cooker Mediterranean chicken thighs cook skinless thighs with lemon, garlic, oregano, olives measured, and diced tomatoes on low six hours—olive oil one to two tablespoons total, not cups. Olives and feta add sodium; rinse olives and log brined cheese.
Serve over quinoa or roasted vegetable trays. Thighs shred or stay whole for bowls.
Common questions
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Should you leave the skin on for flavor?
Skin adds fat and can make long cooks greasy. Skinless thighs with measured oil give enough flavor for most macro-focused meal prep.
Related terms
Put Slow Cooker Mediterranean Chicken Thighs into practice
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