PREP TIME: 20 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 20 MINS | SERVINGS: 4
This Slow Cooker Greek Chicken is an absolutely delicious, easy, and healthy weeknight meal with juicy, moist chicken packed with bright Mediterranean flavors. For a simple meal, serve this delightful Greek chicken with pasta or salad.
Ingredients
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2 lbs boneless, skinless chicken breasts or thighs
1 tbsp extra-virgin olive oil
1 jar roasted red peppers (12 oz), drained and chopped
1 medium red onion, cut into 1/2” chunks
3 tbsp red wine vinegar
1 tsp dried oregano
1 tbsp minced garlic from about 3 large cloves
1 tsp honey
1 tsp dried thyme leaves
1 c. kalamata olives, drained
Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 c. feta cheese, optional for serving
How to make Slow Cooker Greek Chicken
Step 1: Using a nonstick spray, lightly grease a 5-quart or large slow cooker.
Step 2: In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan, seasoned side down and sear the first side for about 1 to 2 minutes until golden. Flip the chicken and continue to sear the other side for another minute until brown. You can sear the chicken in batches if needed. To the prepared slow cooker, transfer the seared chicken.
Step 3: Around the chicken, avoiding the top, arrange the peppers, olives, and onions.
Step 4: Place the red wine vinegar, garlic, honey, oregano, and thyme in a small bowl or measuring cup. Mix well until blended, then pour this over the chicken and veggies.
Step 5: Cover the slow cooker and set it to cook the chicken and veggies on high for 1 1/2 to 2 hours or low for 3 to 4 hours until the chicken is completely cooked and the internal temperature reaches 165 degrees F.
Step 6: Serve the Greek Chicken warm, garnished with feta and fresh herbs. Enjoy!
Notes:
Adjust the cooking time accordingly depending on your slow cooker. To ensure the chicken is done properly, check early.
In the fridge, store any leftovers for up to 4 days. I suggest cutting the chicken into smaller pieces before gently reheating it in the microwave (with a splash of chicken stock). Or serve any leftover chicken over salad or mix it into hot pasta.
Nutrition Facts:
SERVING: 1(of 4) CALORIES: 399 kcal, CARBOHYDRATES: 13g, PROTEIN: 50g, FAT: 17g, SATURATED FAT: 4g, CHOLESTEROL: 140mg, FIBER: 2g, SUGAR: 9g
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp extra-virgin olive oil
- 1 jar roasted red peppers (12 oz), drained and chopped
- 1 medium red onion, cut into 1/2” chunks
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tbsp minced garlic from about 3 large cloves
- 1 tsp honey
- 1 tsp dried thyme leaves
- 1 c. kalamata olives, drained
- Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 c. feta cheese, optional for serving
Instructions
Step 1: Using a nonstick spray, lightly grease a 5-quart or large slow cooker.
Step 2: In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pan, seasoned side down and sear the first side for about 1 to 2 minutes until golden. Flip the chicken and continue to sear the other side for another minute until brown. You can sear the chicken in batches if needed. To the prepared slow cooker, transfer the seared chicken.
Step 3: Around the chicken, avoiding the top, arrange the peppers, olives, and onions.
Step 4: Place the red wine vinegar, garlic, honey, oregano, and thyme in a small bowl or measuring cup. Mix well until blended, then pour this over the chicken and veggies.
Step 5: Cover the slow cooker and set it to cook the chicken and veggies on high for 1 1/2 to 2 hours or low for 3 to 4 hours until the chicken is completely cooked and the internal temperature reaches 165 degrees F.
Step 6: Serve the Greek Chicken warm, garnished with feta and fresh herbs. Enjoy!
Notes
Adjust the cooking time accordingly depending on your slow cooker. To ensure the chicken is done properly, check early. In the fridge, store any leftovers for up to 4 days. I suggest cutting the chicken into smaller pieces before gently reheating it in the microwave (with a splash of chicken stock). Or serve any leftover chicken over salad or mix it into hot pasta.
