Description
Succulent Greek chicken dances with Mediterranean flavors in this simple slow cooker masterpiece. Herbed chicken infused with lemon and oregano promises a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 pounds boneless skinless chicken breasts or thighs
Vegetables and Additions:
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 1 medium red onion, cut into ½-inch chunks
- 1 cup kalamata olives, drained
- 1 tablespoon minced garlic (from about 3 large cloves)
Seasonings and Liquids:
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- ½ cup feta cheese (optional, for serving)
- Chopped fresh herbs (mix of fresh basil, parsley, or thyme, for garnish)
Instructions
- Prepare the slow cooker by lightly coating a 5-quart (or larger) vessel with nonstick spray for easy cleanup.
- Heat olive oil in a large skillet over medium-high heat, creating a perfect searing surface for the chicken.
- Generously season the chicken with salt and black pepper, then carefully place it in the hot skillet, seasoned side down to develop a golden-brown crust.
- Brown the chicken for 1-2 minutes until achieving a rich color, then flip and repeat on the opposite side for an additional minute, ensuring even caramelization.
- If the skillet becomes crowded, work in batches to prevent overlapping and maintain optimal browning, then transfer the seared chicken to the slow cooker.
- Artfully distribute roasted red peppers, olives, and red onion around the chicken in the slow cooker, keeping the vegetables alongside rather than on top of the meat.
- Create a flavorful marinade by whisking red wine vinegar, minced garlic, honey, oregano, and thyme in a small bowl until well combined.
- Pour the aromatic marinade evenly over the chicken and vegetables, ensuring complete coverage.
- Secure the slow cooker lid and cook on high for 1½ to 2 hours, or on low for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F.
- Once cooked, plate the chicken and garnish generously with crumbled feta cheese and freshly chopped herbs for a vibrant finish.
- Serve alongside rice, quinoa, or a crisp salad to complete the Mediterranean-inspired meal.
Notes
- Browning the chicken beforehand creates a rich, caramelized exterior that locks in flavor and provides a deeper taste profile.
- Space chicken pieces in the skillet to prevent steaming and ensure proper golden-brown coloration during initial searing.
- Arrange vegetables around the chicken, not on top, to maintain even cooking and prevent soggy texture.
- For gluten-free adaptation, confirm all ingredients like vinegar and honey are certified gluten-free.
- Lower sodium option: Use low-sodium olives and reduce added salt during seasoning.
- Meal prep friendly: This dish keeps well refrigerated for 3-4 days and reheats beautifully without losing moisture.
- Mediterranean diet compliant, offering lean protein, healthy fats from olive oil, and antioxidant-rich vegetables.
- Prep Time: 10 minutes
- Cook Time: 1.5 to 4 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 278 kcal
- Sugar: 2 g
- Sodium: 639 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 87 mg