Ingredients (with measurements)
For the Chicken:
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2 lbs boneless, skinless chicken breasts or thighs
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1 tbsp extra-virgin olive oil
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½ tsp kosher salt
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¼ tsp freshly ground black pepper
For the Sauce & Vegetables:
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1 (12 oz) jar roasted red peppers, drained and chopped
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1 cup kalamata olives, drained
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1 medium red onion, cut into ½-inch chunks
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3 tbsp fresh lemon juice
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1 tbsp minced garlic (about 3 cloves)
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1 tsp honey
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1 tsp dried oregano
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1 tsp dried thyme leaves
For Serving:
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½ cup crumbled feta cheese (optional)
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Fresh herbs for garnish (basil, parsley, or thyme)
How to Make Slow Cooker Greek Chicken
Step 1: Prep and Sear the Chicken
Lightly grease a 5-quart slow cooker with nonstick spray. Heat the olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then sear each piece for 1–2 minutes per side until lightly golden. This step is optional but enhances the flavor and texture. Transfer the chicken to the slow cooker.
Step 2: Add Vegetables
Arrange roasted red peppers, kalamata olives, and red onions around the chicken in the slow cooker. This keeps the chicken from sitting directly on top of the vegetables, allowing even cooking.
Step 3: Prepare the Greek Sauce
In a small bowl, whisk together lemon juice, garlic, honey, oregano, and thyme. Pour this mixture evenly over the chicken and vegetables.
Step 4: Slow Cook
Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until the chicken reaches an internal temperature of 165°F. The slow cooking process ensures that the chicken remains tender and absorbs all the Mediterranean flavors.
Step 5: Serve
Plate the chicken with the vegetables, then sprinkle with crumbled feta and fresh herbs. Serve warm with a side of rice, roasted vegetables, or even over a Greek-style salad for a complete meal.
Storage & Reheating
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Reheating: Cut the chicken into smaller pieces and reheat gently in the microwave or on the stovetop with a splash of chicken broth to keep it moist.
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Salads & Bowls: This chicken is perfect cold over a Greek salad, in wraps, or served with grains like quinoa or couscous.
Nutrition (Per Serving)
Calories: 427 kcal Protein: 52g Carbohydrates: 11g Fat: 19g Saturated Fat: 5g Cholesterol: 162mg Potassium: 1,053mg Fiber: 3g Sugar: 3g Vitamin A: 741 IU Vitamin C: 45 mg Calcium: 180 mg Iron: 2 mg
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