Slow Cooker Greek Chicken: A Mediterranean Delight with Zero Fuss!
Looking for a dinner that’s both mouthwatering and effortless?
This Slow Cooker Greek Chicken is your new go-to! With juicy chicken, bright Mediterranean flavors, and a tangy blend of roasted red peppers, olives, and feta, it’s an easy, healthy meal that practically cooks itself.
Whether you’re short on time or craving something full of flavor, this recipe has you covered—and it’s made with everyday ingredients you probably already have.
Ready for a dinner that’s as simple as it is sensational?
Let’s get cooking!
For Slow Cooker Greek Chicken
- Chicken – You can use boneless, skinless chicken breasts or thighs. Both work great, depending on your preference for white or dark meat.
- Extra-Virgin Olive Oil – Used for searing the chicken before slow cooking.
- Kosher Salt and Ground Black Pepper – For seasoning the chicken.
- Roasted Red Peppers – These add a sweet, smoky flavor that’s key to the Mediterranean taste.
- Kalamata Olives – These give a salty, briny kick to the dish.
- Red Onion – Adds a little crunch and sweetness to balance the flavors.
- Minced Garlic – For aromatic depth.
- Honey – Adds a touch of sweetness to balance the tanginess.
- Dried Oregano and Thyme – Key herbs that bring out the authentic Greek flavors.
- Feta Cheese (optional) – For topping the chicken, giving it a creamy, tangy finish.
- Fresh Herbs – A mix of fresh basil, parsley, or thyme for garnish.
For the Greek Chicken Sauce
- Lemon Juice – A bit of tang to brighten the flavors.
- Garlic – Already mentioned, but it’s a crucial ingredient in the sauce as well.
- Honey – Helps balance the acidity and brings sweetness to the sauce.
- Dried Oregano and Thyme – These herbs tie together the sauce with the chicken’s flavor.
Slow Cooker Greek Chicken
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 pounds boneless, skinless chicken breasts or thighs
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 12 oz jar roasted red peppers, drained and chopped
- 1 cup kalamata olives, drained
- 1 medium red onion, chopped into ½-inch chunks
- 2 tbsp juice
- 1 tbsp minced garlic (about 3 cloves)
- 1 tsp honey
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ cup feta cheese (optional for garnish)
- Fresh herbs (basil, parsley, or thyme) for garnish
Instructions
- Prepare the slow cooker: Lightly coat your 5-quart (or larger) slow cooker with nonstick spray.
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then place it in the skillet, seasoned side down. Let it brown for 1-2 minutes on the first side, then flip and brown for another minute on the other side. If your skillet is too small, brown the chicken in batches to avoid overcrowding.
- Transfer to the slow cooker: Once browned, place the chicken in the slow cooker.
- Add the vegetables: Arrange the roasted red peppers, olives, and onions around the chicken, avoiding placing them directly on top.
- Make the sauce: In a small bowl or measuring cup, whisk together the lemon juice, minced garlic, honey, oregano, and thyme. Pour this mixture over the chicken and vegetables.
- Cook: Cover and cook on high for 1.5 to 2 hours or on low for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Serve: Serve the chicken warm, topped with crumbled feta cheese and fresh herbs of your choice.
Notes
- Slow cookers vary, so adjust cooking time as needed based on your appliance. Always check the chicken early to avoid overcooking.
- To store: Leftovers can be kept in the refrigerator for up to 4 days.
- To reheat: For best results, cut the chicken into smaller pieces and reheat gently in the microwave with a splash of chicken stock. Leftovers are also great at room temperature over salads or mixed into hot pasta.
- Cooking Time: 3 hours (on low) or 1.5 to 2 hours (on high)
Nutrition
- Can I use frozen chicken for this recipe?
Absolutely! You can use frozen chicken, but it’s best to thaw it first for even cooking. If you’re short on time, just increase the cooking time by 1-2 hours on low.
- Do I need to brown the chicken before putting it in the slow cooker?
While browning the chicken adds extra flavor and a nice texture, you can skip this step if you’re in a rush. Just throw the raw chicken straight into the slow cooker, and you’ll still get a delicious meal!
- Can I swap fresh herbs for dried herbs?
You sure can! Fresh herbs are a great substitution. Just use three times the amount as you would dried—so if the recipe calls for 1 teaspoon of dried oregano, use 1 tablespoon of fresh oregano.
- Can I add other veggies to the dish?
Go for it! You can add veggies like bell peppers, zucchini, or even spinach. Just chop them up into similar-sized pieces, and they’ll cook perfectly with the chicken.
- How do I make it spicier?
Looking to turn up the heat? Add red pepper flakes, sliced jalapeños, or a dash of hot sauce! Tweak the amount based on how spicy you like it, and you’re all set for a fiery feast!
