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Slow cooker Greek chicken with peppers and olives

Slow Cooker Greek Chicken

Tender slow cooker chicken with roasted red peppers, kalamata olives, red onion, lemon, garlic and oregano, finished with feta and fresh herbs.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 427
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts or thighs
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Sauce and Vegetables
  • 1 jar roasted red peppers 12 oz, drained and chopped
  • 1 cup kalamata olives drained
  • 1 medium red onion cut into 1/2 inch chunks
  • 3 tbsp fresh lemon juice
  • 1 tbsp garlic minced, about 3 cloves
  • 1 tsp honey
  • 1 tsp dried oregano
  • 1 tsp dried thyme
For Serving
  • 1/2 cup feta cheese crumbled, optional
  • 2 tbsp fresh parsley or basil chopped

Method
 

  1. Grease a 5 quart slow cooker. Season the chicken with salt and pepper and, if you like, sear in olive oil for 1 to 2 minutes per side.
  2. Place the chicken in the slow cooker and arrange the peppers, olives and onion around it.
  3. Whisk the lemon juice, garlic, honey, oregano and thyme and pour over the chicken.
  4. Cover and cook on low for 3 to 4 hours or high for 1 1/2 to 2 hours, until the chicken reaches 165°F.
  5. Slice or shred the chicken, top with feta and fresh herbs and serve with the vegetables and juices.

Notes

Thighs stay juicier for longer cook times. Refrigerate leftovers up to 4 days or freeze without feta up to 3 months.