PREP TIME: 20 mins | COOK TIME: 3 hrs | TOTAL TIME: 3 hrs 20 mins | SERVINGS: 4
This has been one of my go-to healthy crockpot chicken recipes. Easy to prep and perfect for perfect to feed a busy family of four. A flavorful, healthy chicken meal that you’ll enjoy for lunch and dinner, even on the same day. All you need is to brown the chicken, dump everything in the slow cooker, and forget about it.
Ingredients
1 tbsp extra-virgin olive oil
2 lbs boneless skinless chicken breasts or thighs
½ tsp kosher salt
¼ tsp ground black pepper
1 jar roasted red peppers (12-oz.), drained and chopped
1 c. kalamata olives drained
1 medium red onion cut into ½-inch chunks
3 tbsp red wine vinegar
1 tbsp minced garlic from about 3 large cloves
1 tsp honey
1 tsp dried oregano
1 tsp dried thyme leaves
½ c. feta cheese optional for serving
Chopped fresh herbs: any mix of basil parsley, or thyme, optional for serving (for this recipe, I used fresh thyme)
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. Meanwhile, sprinkle the chicken with salt and pepper. When to oil is hot, add the chicken to the skillet seasoned-side down and cook for about a minute or two until the first side is brown. Flip the chicken and cook the other side for another minute until brown. If needed, work in batches to not overcrowd the pan. To the slow cooker, transfer the cooked chicken.
Step 3: Around the chicken (not on top), arrange the peppers, olives, and onions.
Step 4: Add the red wine vinegar, garlic, honey, oregano, and thyme in a small bowl or measuring cup. Pour this over the chicken and vegetables. Cover the slow cooker, set on high, and cook for 1 1/2 to 2 hours. Or 3 to 4 hours on low until the chicken is cooked through and the internal temperature reached 165 degrees F.
Step 5: Garnish with feta and fresh herbs and serve warm. Enjoy!
Notes:
The cooking time varies depending on your slow cooker so adjust accordingly. I suggest checking the dish early when in doubt to make sure that the chicken does not overcook.
Slice any leftovers into smaller pieces and store them in the fridge for up to 4 days. When ready to serve, add a splash of chicken stock to the chicken and gently reheat in the microwave or enjoy over salads at room temperature or mix unto hot pasta.
Nutrition Facts:
SERVING: 1(of 4)
CALORIES: 399kcal | CARBOHYDRATES: 13g | PROTEIN: 50g | FAT: 17g | SATURATED FAT: 4g | CHOLESTEROL: 140mg | SODIUM: 1093mg | FIBER: 2g | SUGAR: 9g
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 lbs boneless skinless chicken breasts or thighs
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 jar roasted red peppers (12-oz.), drained and chopped
- 1 c. kalamata olives drained
- 1 medium red onion cut into ½-inch chunks
- 3 tbsp red wine vinegar
- 1 tbsp minced garlic from about 3 large cloves
- 1 tsp honey
- 1 tsp dried oregano
- 1 tsp dried thyme leaves
- ½ c. feta cheese optional for serving
- Chopped fresh herbs: any mix of basil parsley, or thyme, optional for serving (for this recipe, I used fresh thyme)
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. Meanwhile, sprinkle the chicken with salt and pepper. When to oil is hot, add the chicken to the skillet seasoned-side down and cook for about a minute or two until the first side is brown. Flip the chicken and cook the other side for another minute until brown. If needed, work in batches to not overcrowd the pan. To the slow cooker, transfer the cooked chicken.
Step 3: Around the chicken (not on top), arrange the peppers, olives, and onions.
Step 4: Add the red wine vinegar, garlic, honey, oregano, and thyme in a small bowl or measuring cup. Pour this over the chicken and vegetables. Cover the slow cooker, set on high, and cook for 1 1/2 to 2 hours. Or 3 to 4 hours on low until the chicken is cooked through and the internal temperature reached 165 degrees F.
Step 5: Garnish with feta and fresh herbs and serve warm. Enjoy!
Notes
The cooking time varies depending on your slow cooker so adjust accordingly. I suggest checking the dish early when in doubt to make sure that the chicken does not overcook. Slice any leftovers into smaller pieces and store them in the fridge for up to 4 days. When ready to serve, add a splash of chicken stock to the chicken and gently reheat in the microwave or enjoy over salads at room temperature or mix unto hot pasta.
