Slow Cooker Greek Chicken

This Slow Cooker Greek Chicken is bursting with Mediterranean flavors, featuring juicy chicken, roasted red peppers, olives, and a sprinkle of feta cheese. It’s an easy, healthy, and delicious meal perfect for any occasion!

Print Pin

Course: Main Dish

Cuisine: Mediterranean

Keyword: Slow Cooker Greek Chicken

Prep Time: 20

Cook Time: 3

Total Time: 3 20

Servings: servings

Calories: 430kcal

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

Save