Slow Cooker Greek Chicken
This Slow Cooker Greek Chicken is tender, juicy, and packed with Mediterranean flavors. Featuring roasted red peppers, kalamata olives, red onion, and a tangy red wine vinegar sauce, this easy, hands-off meal is both healthy and delicious. Serve it with rice, quinoa, or a fresh salad for a complete dish.
Servings: 4
Calories: 427kcal
Ingredients
For the Chicken:
- 1 tablespoon extra-virgin olive oil
- 2 pounds boneless skinless chicken breasts or thighs
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Vegetables:
- 1 jar 12 ounces roasted red peppers, drained and chopped
- 1 cup kalamata olives drained
- 1 medium red onion cut into ½-inch chunks
For the Sauce:
- 3 tablespoons red wine vinegar
- 1 tablespoon minced garlic about 3 large cloves
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
For Serving:
- ½ cup feta cheese optional
- Chopped fresh herbs basil, parsley, or thyme
Instructions
Prepare the Slow Cooker and Brown the Chicken
- Lightly coat a 5-quart (or larger) slow cooker with nonstick spray.
- Heat 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 for 1-2 minutes, then flip and brown the other side for 1 more minute.
- Transfer the chicken to the slow cooker.
Add the 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, whisk together 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 and cook on high for 1 ½ to 2 hours or low for 3 to 4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
Serve
- Serve warm, topped with crumbled feta cheese and chopped fresh herbs.
- Pair with rice, quinoa, or a salad, if desired.
Notes
Slow Cooker Tips: Cooking times vary by model, so check the chicken early to avoid overcooking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Cut the chicken into smaller pieces and reheat gently in the microwave with a splash of chicken stock to keep it moist. It can also be enjoyed cold in salads or added to pasta.