Description

Slow Cooker Greek Chicken with Olives & Peppers is a moist, juicy chicken dish infused with vibrant Mediterranean flavors from roasted red peppers, kalamata olives, and herbs. Enhanced with tangy red wine vinegar, garlic, and a sprinkle of feta cheese, this easy and healthy recipe is perfect for a flavorful dinner that’s hands-off and satisfying.

Ingredients

Scale

Chicken and Vegetables

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 (12 ounces) roasted red peppers, drained and chopped
1 cup kalamata olives, drained
1 medium red onion, cut into ½-inch chunks

Seasoning & 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

To Serve

½ cup feta cheese (optional)
Chopped fresh herbs (any mix of fresh basil, parsley, or thyme)

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Instructions

Prepare the slow cooker and heat oil: Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large skillet over medium-high heat.
Brown the chicken: Sprinkle the chicken pieces with kosher salt and ground black pepper. Place chicken, seasoned side down, in the hot skillet without overcrowding. Brown for 1 to 2 minutes until golden on the first side, then flip and brown the other side for 1 minute. Work in batches if needed to avoid overlapping. Transfer browned chicken to the slow cooker.
Add vegetables: Arrange the chopped roasted red peppers, kalamata olives, and red onion chunks around the chicken in the slow cooker, making sure not to place them on top of the chicken pieces.
Mix and pour sauce: In a small bowl or measuring cup, whisk together red wine vinegar, minced garlic, honey, dried oregano, and dried thyme. Pour this mixture evenly over the chicken and vegetables in the slow cooker.
Slow cook the chicken: Cover and cook on high for 1 ½ to 2 hours or on low for 3 to 4 hours, until the chicken is cooked through with an internal temperature of 165°F (74°C).
Serve: Serve the chicken warm, topped with crumbled feta cheese and sprinkled with fresh chopped herbs.

Notes

All slow cookers vary in temperature and cook times; adjust accordingly and check early to avoid overcooking the chicken.
To store leftovers, refrigerate in an airtight container for up to 4 days.
When reheating, cut chicken into smaller pieces and gently warm in the microwave with a splash of chicken stock to prevent dryness. Leftovers are also delicious served cold or over salads and mixed into hot pasta.