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Slow Cooker Greek Chicken
Slow Cooker Greek Chicken. Moist, juicy chicken with a bright Mediterranean flavors, roasted red peppers, and feta. Easy, healthy, and absolutely delicious!
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
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 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.