Many thanks to le Creme de la Crumb for the inspiration for this recipe, and a template to work with to create moist and flavorful chicken using a slow-cooker. 

Food For the Field is a recurring feature on PastaRun Music. My work has me travelling away from home (and kitchen) during the week, and I am trying to save money and eat better by preparing meals at home that I can bring with me into the field. Staying in your standard hotel room, I don’t have access to a kitchen while I’m away, so it’s important that the meals I bring with me require very little preparation once I leave my home. They also have to hold up for 5 days without turning to mush. As I search for recipes online and from friends, I’ve set up 3 simple rules to help guide me on my quest to find quality food for the field. 

3 Simple Rules:

  • Easy to make and requiring little to no preparation after cooking
  • Travels well in a cooler or thermos into the field on hot summer days 
  • Healthful and nutritious for strenuous activity in the heat 

Set it and forget it recipes are your friend, and this is an easy meal to make that requires little effort after the initial prep work. Substituting various seasoning blends and spreads is a good way to try out different combinations of flavors until you find your favorite.

Let’s get into it…

Mediterranean Slow-Cooker Chicken Wraps


  • 4 boneless chicken breasts
  • 1 medium onion, chopped
  • 1 cup pitted kalamata olives, chopped
  • 1 red bell pepper, chopped
  • 2 tbsp capers
  • 3 tsp seasoning blend of choice (I used a Morrocan Ras el Hanout blend, but Greek or Italian would work well also.)
  • 2 tbsp lemon juice
  • 1 clove of garlic, minced

For serving: 

  • mixed greens
  • hummus or tzatziki (store-bought is fine, but you can also make your own)
  • pita bread


  1. In a frying pan, heat olive oil and brown chicken breasts over high heat (about 1-2 minutes per side).

  3. Transfer the chicken breasts to a greased slow-cooker.

  5. Add the chopped onion, olives, red bell pepper, and capers to the slow-cooker placing them around the chicken breasts without covering them. 

  7. Whisk together the seasoning blend, lemon juice, and garlic, then pour the mixture over the chicken.

  9. Cover and cook on low for 4 hours. When done, the chicken should pull apart easily and the vegetables should be tender. 

  11. Remove from heat and allow the contents to cool prior to plating.

  13. Spread the hummus or tzatziki on a pita, and top with the chicken and vegetables. Place a handful of mixed greens on top.

  15. Enjoy as is, or wrap in foil to keep for later. 

Metiterranean flavors and summertime go hand-in-hand, and I looked forward to eating this meal each day in the field. Putting together the wrap does take a small amount of effort in the morning, but it’s worth it to have fresh greens and a tasty spread to help tie the whole dish together. The ability to mix and match seasonings and spreads means I can go back to this recipe often, without feeling that I am eating the same thing week after week. If you’re not a pita person, you also have the option to serve the chicken and vegetables on their own for the same great taste with even less work. 


Food for the Field: Episode 5 - Mediterranean Slow-Cooker Chicken Wrap
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One Response

  1. Aunt Marilyn

    I think I’ll try just the chicken- no wrap! Thanks, Ross!

    What a Gourmet you are!

    Love U


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