Prep Time: 20 mins | Cook Time: 3 hrs | Total Time: 3 hrs 20 mins | Yield: 4 Servings
Loaded with spectacular flavors, this Slow Cooker Greek Chicken is perfect for any occasion! It may take you about 3 hours to prepare and cook this but I promise you that it is worth the wait!
Ingredients:
1 tbsp minced garlic from about 3 large cloves
1/4 tsp ground black pepper
1 c Kalamata olives, drained
Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)
2 lbs. boneless, skinless chicken breasts or thighs
1 tsp honey
1 tsp dried oregano
1 jar roasted red peppers (12 oz), drained and chopped
1 tsp dried thyme leaves
1/2 tsp kosher salt
3 tbsp red wine vinegar
1/2 c feta cheese, optional for serving
1 medium red onion, cut into 1/2-inch chunks
1 tbsp extra-virgin olive oil
Directions:
Apply cooking spray to the inside of a 5-quart slow cooker.
Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add chicken into the hot skillet, then sear each side for about 2 minutes or until golden brown.
Sprinkle salt and pepper over the chicken, then toss to coat.
Lay the chicken pieces into the hot skillet, then sear each side for about 2 minutes or until brown. Transfer them into the prepared slow cooker.
Add the onions, pepper, and olives around the chicken pieces.
Combine honey, thyme, garlic, oregano, and red wine vinegar in a bowl. Stir to combine and pour it on top of the chicken.
Cover and seal the slow cooker, then cook everything for 1 1/2 hours to 2 hours on a high setting or 3 to 4 hours on a low setting. Dish out!
Top each serving with freshly chopped herbs and feta cheese.
Serve and enjoy!
Notes:
Leftovers can last up to 4 days in the fridge. Reheat them for a few minutes before serving again.
Nutrition Facts
CALORIES: 399 kcal | CARBOHYDRATES: 13g | PROTEIN: 50g | FAT: 17g | SATURATED FAT: 4g | CHOLESTEROL: 140mg | SODIUM: 1093mg | FIBER: 2g | SUGAR: 9g
Ingredients
- 1 tbsp minced garlic from about 3 large cloves
- 1/4 tsp ground black pepper
- 1 c Kalamata olives, drained
- Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)
- 2 lbs. boneless, skinless chicken breasts or thighs
- 1 tsp honey
- 1 tsp dried oregano
- 1 jar roasted red peppers (12 oz), drained and chopped
- 1 tsp dried thyme leaves
- 1/2 tsp kosher salt
- 3 tbsp red wine vinegar
- 1/2 c feta cheese, optional for serving
- 1 medium red onion, cut into 1/2-inch chunks
- 1 tbsp extra-virgin olive oil
Instructions
Apply cooking spray to the inside of a 5-quart slow cooker.
Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add chicken into the hot skillet, then sear each side for about 2 minutes or until golden brown.
Sprinkle salt and pepper over the chicken, then toss to coat.
Lay the chicken pieces into the hot skillet, then sear each side for about 2 minutes or until brown. Transfer them into the prepared slow cooker.
Add the onions, pepper, and olives around the chicken pieces.
Combine honey, thyme, garlic, oregano, and red wine vinegar in a bowl. Stir to combine and pour it on top of the chicken.
Cover and seal the slow cooker, then cook everything for 1 1/2 hours to 2 hours on a high setting or 3 to 4 hours on a low setting. Dish out!
Top each serving with freshly chopped herbs and feta cheese.
Serve and enjoy!
Notes
Leftovers can last up to 4 days in the fridge. Reheat them for a few minutes before serving again. Nutrition Facts
