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Slow Cooker Greek Chicken
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Slow Cooker Greek Chicken

This Slow Cooker Greek Chicken is moist, juicy, and packed with bright Mediterranean flavors. Featuring roasted red peppers, kalamata olives, red onion, and tangy feta, this dish is easy to prepare, healthy, and absolutely delicious.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Servings: 4
Calories: 427kcal

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds boneless skinless chicken breasts or thighs
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 jar 12 ounces roasted red peppers, drained and chopped
  • 1 cup kalamata olives drained
  • 1 medium red onion cut into ½-inch chunks
  • 3 tablespoons red wine vinegar
  • 1 tablespoon minced garlic from about 3 large cloves
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • ½ cup feta cheese optional, for serving
  • Chopped fresh herbs any mix of fresh basil, parsley, or thyme, for garnish

Instructions

Prepare the Slow Cooker and Brown the Chicken:

  • Lightly coat a 5-quart (or larger) slow cooker with nonstick spray. Heat the olive oil in a large skillet over medium-high heat.
  • Season the chicken with salt and black pepper, then place it in the hot skillet, seasoned side down. Brown the chicken for 1-2 minutes until golden, then flip and brown the other side for 1 additional minute. If your skillet isn’t large enough, work in batches to ensure the chicken pieces don’t overlap. Transfer the chicken to the slow cooker.

Add Vegetables:

  • Arrange the roasted red peppers, olives, and red onion around the chicken in the slow cooker. Do not place the vegetables on top of the chicken.

Prepare the Sauce:

  • In a small bowl or measuring cup, whisk together the red wine vinegar, minced garlic, honey, oregano, and thyme. Pour the mixture over the chicken and vegetables in the slow cooker.

Cook the Chicken:

  • Cover the slow cooker and cook on high for 1 ½ to 2 hours or on low for 3 to 4 hours, until the chicken is cooked through and the internal temperature reaches 165°F.

Serve:

  • Serve the chicken warm, sprinkled with crumbled feta cheese and chopped fresh herbs. Pair with rice, quinoa, or salad, if desired.

Notes

Cooking Tips: Slow cooker temperatures vary by model. To prevent overcooking, check the chicken early, especially if you’re unfamiliar with your slow cooker’s timing.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Cut leftover chicken into smaller pieces and reheat gently in the microwave with a splash of chicken stock to keep it moist. Leftover chicken can also be enjoyed cold in salads or added to hot pasta.