PIN THIS RECIPE to any of your relevant boards if you want to make it later...



This Slow Cooker Greek Chicken is a must if you are craving a super delicious, easy, and healthy dinner. Enjoy moist, juicy chicken with bold Mediterranean flavours with roasted red peppers, and feta anytime with this wonderful dish. Prep this in less than twenty minutes, put it together in your slow cooker, and leave it to cook.


1 tbsp extra-virgin olive oil

2 lbs boneless skinless chicken breasts or thighs

1/2 tsp kosher salt

1/4 tsp ground black pepper

1 jar roasted red peppers (12 oz.), drained and chopped

1 c. kalamata olives drained

1 medium red onion cut into 1/2” chunks

3 tbsp red wine vinegar

1 tbsp minced garlic from about 3 large cloves

1 tsp honey

1 tsp dried oregano

1 tsp dried thyme leaves

1/2 c. feta cheese optional for serving

Chopped fresh herbs: any mix of basil parsley, or thyme, optional for serving (I used fresh thyme)

How to make Slow Cooker Greek Chicken

Step 1: Using a nonstick spray, grease a 5-quart or larger slow cooker.


Step 2: In a large skillet, heat the oil over medium-high heat. With salt and pepper, season the chicken. Once the oil is hot, place the chicken in the skillet seasoned side down. Sear for about a minute or two on the first side until golden. Turn on the other side and continue to cook for a minute more. You can work in batches if your skillet is not large enough. When done, transfer the chicken to the prepared slow cooker.

Step 3: Around the chicken, arrange the peppers, olives, and onions.

Step 4: Whisk the red wine vinegar, garlic, honey, oregano, and thyme in a small bowl or measuring cup, then pour this over the chicken and vegetables. Put the lid on and set to cook on high for 1 1/2 to 2 hours or low for 3 to 4 hours until the chicken is cooked through and the middle temperature reads 165 degrees F.

Step 5: Before serving, sprinkle with feta and fresh herbs. Enjoy warm!


Adjust the cooking time accordingly depending on your slow cooker. I suggest checking early to avoid overcooking the chicken.

For any leftovers, store them in the fridge for up to 4 days. Before reheating, slice the chicken into smaller pieces as they can be hard to reheat. Add a splash of chicken stock and gently reheat in the microwave. If desired, you can also serve the leftovers at room temperature over salads or mixed into hot pasta.

Nutrition Facts:

SERVING: 1(of 4), CALORIES: 399kcal | CARBOHYDRATES: 13g | PROTEIN: 50g | FAT: 17g | SATURATED FAT: 4g | CHOLESTEROL: 140mg | SODIUM: 1093mg | FIBER: 2g | SUGAR: 9g


PIN THIS RECIPE to any of your relevant boards if you want to make it later...