Name: Slow Cooker Greek Chicken Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Greek
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts; 1 red onion, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; ½ cup kalamata olives, pitted; ¼ cup fresh lemon juice; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 tablespoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika; ½ teaspoon crushed red pepper flakes (optional); ½ cup crumbled feta cheese; fresh parsley, chopped, for garnish

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There’s something magical about walking through the door and being greeted by the bright, lemony aroma of Slow Cooker Greek Chicken wafting from your kitchen. This recipe is pure comfort, with tender chicken, colorful peppers, and tangy olives, all bathed in Mediterranean spices and finished with a flurry of creamy feta. It’s everything I crave in a stress-free dinner: healthy, stunningly vibrant, and bursting with flavor—plus, the slow cooker does almost all the work!

Slow Cooker Greek Chicken Recipe - Recipe Image

Ingredients You’ll Need

Here’s what you’ll need to create Slow Cooker Greek Chicken—just a short list of simple, honest ingredients, each chosen for the unique punch it lends. Every item matters, from the herbs to the fresh lemon, for an authentic Greek feast!

Chicken thighs or breasts: Boneless and skinless, they turn juicy and tender in the slow cooker, soaking up all the flavors.
Red onion: Sliced for sweetness and a pop of rich color that blends beautifully with the other veggies.
Red and yellow bell peppers: Their bright colors and subtle sweetness make every bite deliciously satisfying.
Kalamata olives: Pitted, these give an authentic briny tang that’s pure Greek sunshine.
Fresh lemon juice: Adds a citrusy brightness that wakes up the whole dish.
Olive oil: Adds a silky richness and brings everything together in classic Mediterranean style.
Garlic: Four cloves, minced—because there’s really no such thing as too much garlic here!
Dried oregano: The quintessential Greek seasoning, earthy and herbal, it’s what makes the house smell heavenly.
Salt & black pepper: Essential for balancing and enhancing every other flavor.
Paprika: Introduces a gentle warmth and glorious red hue.
Crushed red pepper flakes (optional): For those who love a little kick, just enough to tingle the taste buds.
Feta cheese: Crumbled on top for a creamy, salty finish that melts over the hot chicken.
Fresh parsley: A bright final touch that makes the whole dish pop—don’t skip this garnish!

How to Make Slow Cooker Greek Chicken

Step 1: Layer the Veggies and Olives

Start off by scattering the sliced red onion, both bell peppers, and the kalamata olives in the bottom of your slow cooker. This veggie foundation ensures every bite of chicken stays juicy and flavorful, absorbing those savory, briny notes as they mingle with the sauce.

Step 2: Add the Chicken

Gently lay your chicken thighs or breasts over the bed of vegetables. This simple step keeps the chicken extra moist, as the steam and juices from the veggies circulate around each piece while it cooks.

Step 3: Make the Marinade

In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, dried oregano, salt, black pepper, paprika, and—if you want a gentle kick—crushed red pepper flakes. This herby-citrusy marinade is the heart of Slow Cooker Greek Chicken, pulling together all the iconic Greek flavors.

Step 4: Pour and Cook

Pour the vibrant marinade evenly over the chicken and vegetables, making sure every nook gets a good drizzle. Pop the lid on and set your slow cooker to low for 5-6 hours or high for 2½-3 hours. When the aroma fills your kitchen and the chicken pulls apart at the touch of a fork, you’ll know it’s ready.

Step 5: Garnish and Serve

Just before serving, sprinkle a generous handful of crumbled feta and lots of fresh chopped parsley right over the piping hot chicken. The feta softens and melts slightly, creating a creamy, savory finish that ties the whole dish together.

How to Serve Slow Cooker Greek Chicken

Garnishes

For a truly authentic Greek touch, I love showering the finished dish with extra feta and plenty of fresh parsley. Try a dusting of lemon zest, too, for an extra burst of citrus. A few reserved kalamata olives look gorgeous scattered on top.

Side Dishes

This Slow Cooker Greek Chicken is so versatile—serve it spooned over fluffy rice, nutty quinoa, or classic couscous. Warm pita bread on the side is a must if you want to scoop up every last bit of saucy goodness. For a lighter meal, pair with a crisp cucumber salad or a dollop of luscious tzatziki.

Creative Ways to Present

Pile the chicken and vegetables high on a platter for a Mediterranean-inspired family meal and let everyone help themselves. Or, tuck the succulent chicken, vegetables, and some feta into warm pita pockets for a delicious Greek sandwich. You can even shred the chicken and use it to top a simple grain bowl loaded with greens, olives, and cherry tomatoes.

Make Ahead and Storage

Storing Leftovers

Store any leftover Slow Cooker Greek Chicken in an airtight container in the fridge for up to 4 days. The flavors get even deeper by the next day, making midweek lunches seriously exciting!

Freezing

Let the chicken and vegetables cool completely, then transfer to a freezer-safe container or bag. Label and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating—this dish stands up wonderfully to freezing.

Reheating

Reheat gently in the microwave or on the stovetop, adding a splash of water or chicken broth to keep everything moist. Sprinkle with fresh parsley and feta again, if you have some, for that just-made flavor.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both boneless, skinless chicken breasts and thighs work well. Thighs tend to stay juicier, but breasts are equally delicious, especially when cooked on low and not overcooked.

Is this Slow Cooker Greek Chicken gluten-free?

Yes, the recipe as written is naturally gluten-free. If serving with sides like pita bread, be sure to pick gluten-free options if needed.

Can I prepare this in advance?

You sure can. Feel free to assemble everything in the slow cooker insert and store it in the fridge (unplugged!) overnight. In the morning, just pop it into the slow cooker and start cooking.

What vegetables can I add?

Feel free to add more Mediterranean favorites like zucchini, artichoke hearts, or even baby potatoes. Just keep the overall quantity about the same, and make sure they’re sliced to cook evenly.

How can I make this dish spicier?

Just increase the amount of crushed red pepper flakes in the marinade, or top the finished dish with sliced fresh chili for extra heat!

Final Thoughts

Give Slow Cooker Greek Chicken a try the next time you want big flavors with minimal effort—your kitchen will smell incredible, and every bite will transport you straight to the sun-kissed Mediterranean. Happy cooking, friend!

Slow Cooker Greek Chicken Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 5 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Greek Chicken recipe is a delicious and easy Mediterranean-inspired dish that is bursting with flavor. Tender chicken cooked with onions, bell peppers, olives, and a zesty lemon-herb marinade, topped with feta and fresh parsley.

Ingredients

Scale

Chicken:

2 pounds boneless, skinless chicken thighs or breasts

Vegetables:

1 red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup kalamata olives, pitted

Marinade:

¼ cup fresh lemon juice
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon crushed red pepper flakes (optional)

For Serving:

½ cup crumbled feta cheese
fresh parsley, chopped, for garnish

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Instructions

Prepare Vegetables: Place the sliced onion, bell peppers, and olives in the bottom of the slow cooker.
Cook Chicken: Lay the chicken over the vegetables.
Make Marinade: In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, salt, pepper, paprika, and red pepper flakes.
Add Marinade: Pour the marinade over the chicken and vegetables.
Cook: Cover and cook on low for 5-6 hours or on high for 2½-3 hours until chicken is tender.
Serve: Sprinkle with feta and parsley before serving. Serve over rice, quinoa, or with warm pita bread.