Go Back
Delicious Slow-Cooker Greek Chicken served with herbs and vegetables

Slow-Cooker Greek Chicken

A tender, effortless slow-cooker meal featuring chicken breasts, Kalamata olives, tangy feta, and bright lemon, perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Thighs can be used for a moister alternative.
  • 1 cup chicken broth (low-sodium preferred) Can substitute vegetable broth for a lighter taste.
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice (fresh is best; bottled okay in a pinch)
  • 1 tablespoon dried oregano Or 1 tablespoon fresh, chopped.
  • 2 cloves garlic, minced Can substitute with 1/2 teaspoon garlic powder.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup feta cheese, crumbled Use feta in brine for more tang.
  • 1/2 cup Kalamata olives, pitted Halved if large.
  • 1 cup cherry tomatoes, halved Grape tomatoes can be used.
  • 1/4 cup fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Place the chicken breasts in a single layer in the slow cooker. Pound them if they're very thick for even cooking.
  2. In a medium bowl, whisk together the chicken broth, olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper. Taste the liquid for brightness.
  3. Pour the braising liquid over the chicken, ensuring each piece is covered. The liquid should come up around the sides of the breasts.
  4. Evenly sprinkle the crumbled feta, Kalamata olives, and halved cherry tomatoes over the chicken.
Cooking
  1. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the chicken reaches 165°F and is fork-tender.
  2. Remove the lid and let the pot rest for 5 minutes before serving.

Notes

For a dairy-free version, omit feta or use a plant-based crumbly cheese. This dish is versatile and can be served over rice, with pita, or as a topping for grain bowls.