This one-pot Chicken ‘n Olives is simple to prepare in an Instant Pot or Crockpot. It’s a family-friendly dish that has been a favorite for years and adapts well to low-carb or Trim Healthy Mama meal plans.
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Quick, easy one-pot meals are essential for busy households. This Chicken ‘n Olives recipe has been in our rotation since my children were young. Leftovers are excellent served over spaghetti squash or homemade pasta.
How to Make Chicken ‘n Olives
Begin by gathering your ingredients. This recipe works with fresh chicken cut into serving-size pieces or with prepackaged chicken that has been fully thawed in the refrigerator overnight.
A Note About Using Thawed, Prepackaged Chicken
Using prepackaged thawed chicken can introduce extra brining liquid into the dish, which may thin the sauce and lengthen the time it takes an Instant Pot to reach pressure. Drain and rinse the pieces before using to reduce excess liquid.
I drain the thawed chicken and rinse under cold water, then set my Instant Pot to sauté. When hot, add 1–2 tablespoons of chicken broth or water and quickly sear the chicken pieces to prevent the pale, flaky appearance that can occur if you skip this step. Remove the chicken and continue with the recipe as directed.
Secret for a Thicker Sauce
For a thicker sauce, reserve 1/4 cup of the broth and blend it with 1/2 cup of cooked okra (or a thickening ingredient you prefer). Pour that mixture over the ingredients before pressure cooking. For the Crockpot, blend and add it to the broth before transferring everything to the slow cooker.
Why I Cook Pasta Separately
I cook pasta, spaghetti squash, or similar sides separately so they don’t overcook and can be rinsed to remove extra starch. If you use homemade pasta, you can toss it with the finished dish so it warms through on the keep-warm setting.
One Pot Chicken ‘n Olives Recipe
- 3 pounds chicken pieces (cut into serving-size pieces)
- Salt and pepper, to taste
- 1 1/2 teaspoons minced garlic
- 2 cups chopped onion
- 2 bay leaves
- 3/4 cup low-sodium chicken broth
- 8 ounces tomato sauce
- 1/2 cup pimiento-stuffed olives
- 8 ounces sliced mushrooms (optional)
- Rinse chicken pieces and pat dry. Lightly season with salt and pepper.
- Combine all ingredients except the chicken and mushrooms in the crockpot; stir to combine.
- Add chicken pieces and mushrooms, coating them with the sauce so each piece is moistened.
- Cover and cook on low for 7 to 9 hours.
- Serve with steamed broccoli, mashed cauliflower, spaghetti squash, or low-carb pasta.
- Rinse chicken pieces and pat dry. Lightly season with salt and pepper.
- Combine all ingredients except the chicken and mushrooms in the Instant Pot liner and stir.
- Add the chicken pieces and mushrooms, making sure they are coated and moistened.
- Place the lid on and set the vent to Sealing.
- Select the Poultry function and cook. Allow the pot to naturally release pressure after cooking.
- Serve with steamed broccoli, mashed cauliflower, spaghetti squash, or low-carb pasta.