Slimming World Slow Cooked Mediterranean Chicken Bake

Welcome to my Slimming World Slow Cooked Mediterranean Chicken Bake recipe.

Welcome to my Slimming World Slow Cooked Mediterranean Chicken Bake. This is full to bursting with Mediterranean flavours and perfect for eating on a SP day on Slimming World. It is completely Syn Free and is quick and simple to cook.

This is my kind of good food. You throw everything in, at a bit of seasoning and you have a delicious meal. It is loaded with lots of vegetables, chickpeas and chicken thighs. You then let the slow cooker do the work for you and then when it is ready dish it all up and be amazed by how filling it is and how low in calories at the same time.

I do a lot of different versions of this. But one thing that always stands out is the chicken thighs and the vegetables. They will be well seasoned and it can be cooked in the slow cooker, the Instant Pot or even in the old fashioned way in  the oven.

We were out for dinner last week and we went to our favourite café here in Portugal. They always have a delicious meal of the day on offer and it is 5€ for a drink and the meal. The meal of the day will always depend on what is in season and it will be proper Mediterranean home cooking at its best.

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This time we went it was something similar to this. The only difference being that it was more like a casserole with loads of juices and was served with fresh bread. But apart from that it was the same.

The versions I do at home usually have either a tomato and red wine base or a honey and mustard one, so this one is a little different, but still shouts out that you must eat it all NOW!

Once you have got yourself familiar with this Slimming World recipe you can simply change it for whatever meat you have in, or add more vegetables for a vegetarian version.

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Slimming World Slow Cooked Mediterranean Chicken Bake
Serves: 4
Prep time:
Cook time:
Total time:
  • Slow Cooker
  • 1 Large Onion
  • 1 Small Courgette
  • Handful Cherry Tomatoes
  • 1 Can Chickpeas
  • 1 Can Tinned Tomatoes
  • 4 Chicken Thighs
  • 1Tsp Garlic Puree
  • 1Tbsp Thyme
  • 1Tbsp Chives
  • Salt & Pepper
  1. Peel and dice your onion. Dice your courgette and clean and quarter your cherry tomatoes.
  2. Drain the chickpeas and place them along with the items on your chopping board and the tinned tomatoes into your slow cooker and mix well.
  3. Add the seasonings and give it a stir.
  4. Place the chicken thighs on top and salt them as you add them.
  5. Place the lid on and cook on high for four hours in your slow cooker.
  6. Stir halfway through and then serve once the four hours is up.
Because you are not using stock in this dish, just tinned tomatoes for your moisture this means that it will come out more like a salad rather than a stew. If you want a sloppy casserole feeling then either add 250ml of chicken stock or an extra can of tinned tomatoes.

To keep it Syn Free remember to remove the skin from the chicken thighs.

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Meet The Milners

Samantha and Dominic

Dominic & Samantha Milner are the founders of They love cooking, blogging and being full time parents to their three food obsessed kids. They cook with their kitchen gadgets everyday and love sharing their homemade recipes. Their favourite foods include chocolate, air fryer burgers and macaroni cheese. You can learn more about them here or you can sign up for their free newsletter here.

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