Description
Slow-cooked Greek Chicken with lemon, garlic, olives, and roasted red peppers—finished with feta and tomatoes for a bright, Mediterranean dinner.
Ingredients
- Chicken thighs preferred for slow cooking; chicken breasts can be used with reduced time
- Roasted red peppers jarred or fresh; fresh bell peppers also work
- Olives kalamata, green, or mixed
- Onions red traditional; white or yellow fine
- Olive oil extra-virgin for robust flavor or regular for milder finish
- Lemon juice and zest; or red wine vinegar as a sub
- Honey; monk fruit sweetener for keto
- Garlic fresh, minced
- Fresh herbs oregano, thyme, parsley; use 1:3 dried to fresh if subbing
- Salt and pepper
Feta cheese freshly crumbled, for garnish
Cherry tomatoes halved, for garnish
Instructions
- Brown the chicken in a little olive oil until golden on both sides; optional but recommended for deeper flavor.
- Arrange seared chicken in the crockpot and tuck roasted red peppers, olives, and sliced onion around the pieces.
- Whisk olive oil, lemon juice and zest, honey, minced garlic, chopped herbs, salt, and pepper; pour over chicken.
- Cover and cook on High 3–4 hours or Low 6–8 hours until chicken is tender (165°F/74°C).
- Taste and adjust salt, pepper, and lemon. Garnish with crumbled feta and cherry tomatoes. Serve hot.
Notes
- Use thighs for juiciest results; if using breasts, check early to avoid overcooking.
- Add artichoke hearts or capers for extra Mediterranean flair.
- Great with orzo, lemon potatoes, Greek salad, or warm pita. Leftovers keep 3 days; reheat gently and refresh with lemon.
- Prep Time: 10 Minutes
- Cook Time: Low 6–8 hours or High 3–4 hours
- Category: Chicken
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 420 Kcal
- Fat: 28g
- Carbohydrates: 8g
- Protein: 32g
Keywords: Greek Chicken