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Slow Cooker Greek Chicken
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Slow Cooker Greek Chicken

This Slow Cooker Greek Chicken is tender, juicy, and packed with vibrant Mediterranean flavors. With roasted red peppers, kalamata olives, red onion, and a tangy red wine vinegar sauce, this dish is easy to prepare and perfect for a healthy, flavorful meal.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner
Cuisine: Mediterranean
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 (Optional):

  • ½ cup crumbled feta cheese
  • 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 the olive oil in a large skillet over medium-high heat.
  • Season the chicken with salt and black pepper. Place it in the hot skillet, seasoned side down, and brown for 1-2 minutes until golden. Flip and brown the other side for 1 additional minute. If needed, work in batches. 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 directly on top of the chicken.

Prepare the Sauce:

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

Cook the Chicken:

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

Serve:

  • Serve warm, garnished with crumbled feta cheese and fresh herbs. Pair with rice, quinoa, or a salad if desired.
  • Notes
  • Cooking Tip: Slow cooker temperatures vary, so check the chicken early to avoid overcooking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat 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 pasta.