Slow Cooker Greek Chicken
This Slow Cooker Greek Chicken is a flavorful and easy-to-make dish that combines tender chicken thighs with tangy olives, refreshing lemon, and aromatic herbs. Perfect for a family dinner or meal prep for the week, this recipe is a hassle-free way to savor Greek flavors right at home.
Equipment
- 1 slow cooker (6-quart)
- 1 measuring cups and spoons
- 1 cutting board
- 1 mixing bowl
Ingredients
- 2.5 lbs bone-in chicken thighs Approximately 6 pieces
- 1 cup pitted Kalamata olives
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup low-sodium chicken broth
- 2 medium lemons, juiced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- fresh parsley, for garnish Optional
Instructions
- Season the chicken thighs with salt, pepper, oregano, and thyme, rubbing the seasoning into the chicken for even coverage.
- In a mixing bowl, combine minced garlic, sliced onion, lemon juice, chicken broth, and olive oil.
- Place the seasoned chicken thighs in the slow cooker and pour the garlic and onion mixture over them.
- Add the Kalamata olives and cherry tomatoes to the slow cooker, distributing them evenly around the chicken.
- Cover the slow cooker and cook on low for 6 hours, or until the chicken is tender and fully cooked.
- Once cooked, shred the chicken directly in the slow cooker if desired, or serve the pieces whole.
- Garnish with freshly chopped parsley if using, and serve.
Notes
Serve this dish with rice, couscous, or a fresh Greek salad for a complete meal.
You can substitute chicken breast if preferred, but cooking time may decrease.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.
Adjust the amount of olives and cherry tomatoes based on personal preference.