Prep Time: 20 mins | Cook Time: 3 hrs | Total Time: 3 hrs 20 mins | Yield: 4 Servings
Loaded with spectacular flavors, this Slow Cooker Greek Chicken is perfect for any occasion! It may take you about 3 hours to prepare and cook this but I promise you that it is worth the wait!
INGREDIENTS :
- 1 tbsp minced garlic from about 3 large cloves
- 1/4 tsp ground black pepper
- 1 c Kalamata olives, drained
- Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)
- 2 lbs. boneless, skinless chicken breasts or thighs
- 1 tsp honey
- 1 tsp dried oregano
- 1 jar roasted red peppers (12 oz), drained and chopped
- 1 tsp dried thyme leaves
- 1/2 tsp kosher salt
- 3 tbsp red wine vinegar
- 1/2 c feta cheese, optional for serving
- 1 medium red onion, cut into 1/2-inch chunks
- 1 tbsp extra-virgin olive oil
DIRECTIONS :
- Apply cooking spray to the inside of a 5-quart slow cooker.
- Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
- Add chicken into the hot skillet, then sear each side for about 2 minutes or until golden brown.
- Sprinkle salt and pepper over the chicken, then toss to coat.
- Lay the chicken pieces into the hot skillet, then sear each side for about 2 minutes or until brown. Transfer them into the prepared slow cooker.
- Add the onions, pepper, and olives around the chicken pieces.
- Combine honey, thyme, garlic, oregano, and red wine vinegar in a bowl. Stir to combine and pour it on top of the chicken.
- Cover and seal the slow cooker, then cook everything for 1 1/2 hours to 2 hours on a high setting or 3 to 4 hours on a low setting. Dish out!
- Top each serving with freshly chopped herbs and feta cheese.
- Serve and enjoy!
Notes:
- Leftovers can last up to 4 days in the fridge. Reheat them for a few minutes before serving again.
Nutrition Facts
CALORIES: 399 kcal | CARBOHYDRATES: 13g | PROTEIN: 50g | FAT: 17g | SATURATED FAT: 4g | CHOLESTEROL: 140mg | SODIUM: 1093mg | FIBER: 2g | SUGAR: 9g
SLOW COOKER GREEK CHICKEN
Yield:
4
Prep Time:
20 minutes
Cook Time:
3 hours
Total Time:
3 hours 20 minutes
Ingredients
- 1 tbsp minced garlic from about 3 large cloves
- 1/4 tsp ground black pepper
- 1 c Kalamata olives, drained
- Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)
- 2 lbs. boneless, skinless chicken breasts or thighs
- 1 tsp honey
- 1 tsp dried oregano
- 1 jar roasted red peppers (12 oz), drained and chopped
- 1 tsp dried thyme leaves
- 1/2 tsp kosher salt
- 3 tbsp red wine vinegar
- 1/2 c feta cheese, optional for serving
- 1 medium red onion, cut into 1/2-inch chunks
- 1 tbsp extra-virgin olive oil
Instructions
- Apply cooking spray to the inside of a 5-quart slow cooker.
- Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
- Add chicken into the hot skillet, then sear each side for about 2 minutes or until golden brown.
- Sprinkle salt and pepper over the chicken, then toss to coat.
- Lay the chicken pieces into the hot skillet, then sear each side for about 2 minutes or until brown. Transfer them into the prepared slow cooker.
- Add the onions, pepper, and olives around the chicken pieces.
- Combine honey, thyme, garlic, oregano, and red wine vinegar in a bowl. Stir to combine and pour it on top of the chicken.
- Cover and seal the slow cooker, then cook everything for 1 1/2 hours to 2 hours on a high setting or 3 to 4 hours on a low setting. Dish out!
- Top each serving with freshly chopped herbs and feta cheese.
- Serve and enjoy!
