It’s been a while since I’ve whipped out my slow cooker.
I tend to use it frequently in the winter months. When things start warming up, you’re more likely to find me making salads, sandwiches and skillet meals. That’s not to say I shove my slow cooker to the back shelf and forget about it for half of the year. I still use it, just sparingly.
This recipe has been on my radar for quite some time. I was originally going to make it for Crocktober, but never got around to it. I’m glad I made it now…it’s definitely a keeper.
There are a few things to keep in mind when making chicken in the slow cooker. Chicken tends to dry out and get chewy when you slow cook it, but I’ve found a few ways around it.
First: use chicken thighs. If you’re not into the bone-in chicken meat, use boneless thighs. Thighs take a LOT to dry out, making them perfect for the slow cooker. You can usually find deals on thighs, too, and they tend to be cheaper than breasts. I love boneless chicken thighs, and try to use them as much as possible. I got a 2.5 pound pack from my local grocery store for just $7. That’s a deal!
Second: don’t cook the chicken for too long. Most crockpot meals you’ll set on low and forget about while you’re at work—averaging around 8 hours. You cannot do that with chicken. The MAX I set chicken to is 4 hours. Three to three and a half hours is best…and that’s on LOW. Trust me, the chicken still cooks through fine—and doesn’t end up chewy or dry. The last thing you want to do is cook the chicken for 5-8 hours, come home after a long day of work, and then have a basically inedible dinner.
If you follow those two rules, you’ll have great slow-cooker chicken meals in no time. This recipe is a good one to try those steps! It’s got all these great flavors working together: Greek seasoning (oregano, mint), olives, roasted red peppers…and my favorite, red wine vinegar. This chicken is delicious on top of rice or cauliflower rice; it’s also great served on it’s own.
Slow Cooker Greek Chicken
Slow cooked, Greek seasoned chicken with kalamata olives, roasted red peppers, and onions.
- 1 lb. boneless, skinless chicken thighs
- 1 TBS. olive oil
- 2 TBS. Greek seasoning
- 1/2 tsp. thyme (dried)
- 1 red onion, diced
- 1/2 cup roasted red peppers, chopped
- 1/2 cup kalamata olives, chopped
- 3 TBS. red wine vinegar
- 1 clove garlic, minced
- salt & pepper
- Feta, for serving
- Drizzle olive oil in slow cooker. Add chicken thighs and sprinkle with half of the Greek seasoning. Arrange onion, red peppers, garlic and kalamata olives around the chicken. Add remaining Greek seasoning, thyme, salt and pepper. Drizzle red wine vinegar over the top.
- Cook on LOW for 3.5 to 4 hours. Serve chicken on top of rice with feta cheese.
Drizzle olive oil in slow cooker. Add chicken thighs and sprinkle with half of the Greek seasoning. Arrange onion, red peppers, garlic and kalamata olives around the chicken. Add remaining Greek seasoning, thyme, salt and pepper. Drizzle red wine vinegar over the top.
Cook on LOW for 3.5 to 4 hours. Serve chicken on top of rice with feta cheese.
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