Why Make This Recipe
Slow Cooker Greek Chicken is an easy, flavorful dish that transports your taste buds straight to the Mediterranean without requiring much effort. This recipe is perfect for busy weeknights or meal prepping for the week ahead, allowing the aromatic spices and tender chicken to meld together beautifully while you go about your day. With just a few simple ingredients, you can create a delicious meal that the whole family will love.
How to Make Slow Cooker Greek Chicken
Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5-2 pounds)
- 1 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 cup Kalamata olives, pitted and halved
- 1 cup crumbled feta cheese (for serving)
- Fresh parsley, chopped (for garnish)
Directions:
- Begin by heating olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, oregano, thyme, and basil, cooking for an additional minute until fragrant.
- In a slow cooker, combine the chicken breasts, sautéed onion mixture, chicken broth, diced tomatoes, and lemon juice. Season with salt and pepper.
- Cover the slow cooker and set on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, add the Kalamata olives to the slow cooker to heat through.
- Once done, shred the chicken directly in the slow cooker using two forks, mixing it with the broth and tomato sauce for enhanced flavor.
- Serve the Greek chicken warmed, topped with crumbled feta cheese and a sprinkle of fresh parsley.
How to Serve Slow Cooker Greek Chicken
This delightful Greek chicken is best served over a bed of fluffy rice or alongside warm pita bread. Complement the meal with a fresh Greek salad for a complete dining experience bursting with flavor and nutrition.
How to Store Slow Cooker Greek Chicken
Refrigerate any leftovers in an airtight container for up to 4 days. For longer storage, you can freeze the chicken for up to 3 months. To reheat, simply thaw overnight in the fridge, then warm in a saucepan over medium heat or in the microwave until hot throughout.
Tips to Make Slow Cooker Greek Chicken
- Use bone-in chicken thighs for even richer flavor and moisture.
- Substitute fresh herbs for dried ones when available; a tablespoon of fresh herbs will typically work well in place of one teaspoon dried.
- Make sure to season the chicken well before cooking for a more robust flavor.
- For a spicier kick, add red pepper flakes or chopped jalapeños when adding the herbs.
- To intensify the Mediterranean flavor, add a squeeze of fresh lemon juice just before serving.
Make-Ahead & Meal-Prep Guide
Prepare the chicken and vegetable mixture ahead of time, storing it in the fridge for up to 24 hours before cooking. When ready, pour everything into the slow cooker and set it to cook. If you plan to freeze this dish, allow it to cool completely after cooking, then store it in portions. When reheating, note that the texture may slightly change, but the flavor remains delightful.
Variation
Want to switch it up? Try adding chopped bell peppers or zucchini for an extra veggie boost. You can also make it a Greek-inspired wrap by serving it with tzatziki sauce in a tortilla or pita.
FAQs
1. Can I use frozen chicken in this recipe?
Absolutely! You can use frozen chicken breasts; however, cooking time may need to be extended by an hour. Ensure the internal temperature of the chicken reaches 165°F (74°C).
2. What if I don’t have Kalamata olives?
No worries! You can substitute with green olives or even omit them entirely based on your preference. The dish will still be delicious without them.
3. Can I make this recipe vegetarian?
Yes! You can replace the chicken with chickpeas or lentils, adjusting the cooking time as necessary to ensure everything is cooked through without becoming mushy. Diced eggplant or zucchini could also be a great addition!
Slow Cooker Greek Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5-2 pounds) Substitute with bone-in chicken thighs for richer flavor.
- 1 cup chicken broth
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil For sautéing the onion.
- 1 tablespoon dried oregano Fresh herbs can be substituted.
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon lemon juice Add fresh lemon juice before serving for more flavor.
- to taste Salt and pepper Season well for robust flavor.
- 1 cup Kalamata olives, pitted and halved Can substitute with green olives or omit.
- 1 cup crumbled feta cheese For serving.
- to garnish Fresh parsley, chopped
Instructions
Preparation
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, oregano, thyme, and basil, cooking for an additional minute until fragrant.
- In a slow cooker, combine the chicken breasts, sautéed onion mixture, chicken broth, diced tomatoes, and lemon juice. Season with salt and pepper.
Cooking
- Cover the slow cooker and set on low heat for 6-7 hours or high heat for 3-4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, add the Kalamata olives to the slow cooker to heat through.
- Once done, shred the chicken directly in the slow cooker using two forks, mixing it with the broth and tomato sauce for enhanced flavor.
Serving
- Serve the Greek chicken warmed, topped with crumbled feta cheese and a sprinkle of fresh parsley. Best served over rice or with warm pita bread.