Slow Cooker Greek Chicken

Name: Slow Cooker Greek Chicken
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 pounds boneless skinless chicken breasts; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 jar roasted red peppers; 1 cup kalamata olives; 1 medium red onion; 3 tablespoons red wine vinegar; 1 tablespoon minced garlic; 1 teaspoon honey; 1 teaspoon dried oregano; 1 teaspoon dried thyme leaves; ½ cup feta cheese; chopped fresh herbs

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Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
4 servings
Calories
427 kcal
Course
Main Course
Cuisine
Mediterranean

Slow Cooker Greek Chicken

Iris Warren

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Slow Cooker Greek Chicken. Moist, juicy chicken with a bright Mediterranean flavors, roasted red peppers, and feta. Easy, healthy, and absolutely delicious!

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Ingredients

Servings

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 roasted red peppers 12 ounces, drained and chopped
1 cup kalamata olives drained
1 medium red onion cut into 1/2-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

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Instructions

Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side for 1 additional minute. If your skillet isn’t large enough to fit all of the chicken pieces, work in batches so that the chicken does not overlap. Transfer the chicken to the slow cooker.
Arrange the peppers, olives, and onions around the chicken (do not place on top).
In a small bowl or measuring cup, whisk together the red wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and vegetables.
Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and the center reaches 165 degrees F. Serve warm, sprinkled with feta and fresh herbs.

Notes

All slow cookers differ in temperature and cooking times, so adjust the cooking time according to your experience with your model. When in doubt, check early to ensure the chicken does not overcook.
TO STORE: Store leftovers in the refrigerator for up to 4 days.
TO REHEAT: Since chicken can be hard to reheat, I recommend cutting it into smaller pieces, then reheating gently in the microwave with a splash of chicken stock. You can also enjoy leftover chicken at room temperature over salads or try mixing it into hot pasta.

Nutrition Information

Show Details

Calories 427kcal (21%) Carbohydrates 11g (4%) Protein 52g (104%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.03g Cholesterol 162mg (54%) Potassium 1.053mg (0%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 741IU (15%) Vitamin C 45mg (50%) Calcium 180mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 427 kcal

% Daily Value*

Calories	427kcal	21%
Carbohydrates	11g	4%
Protein	52g	104%
Fat	19g	29%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.03g	2%
Cholesterol	162mg	54%
Potassium	1.053mg	0%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	741IU	15%
Vitamin C	45mg	50%
Calcium	180mg	18%
Iron	2mg	11%