Name: Slow Cooker Greek Chicken
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Ingredients: 2 lbs. boneless (skinless chicken breasts (and/or thighs)); 1 medium red onion (sliced); 1 (12 oz.) jar roasted red peppers (drained and chopped); 2/3 cup kalamata olives; 1/4 cup low-sodium chicken broth; 2 tablespoons red wine vinegar; 3 cloves garlic (minced); 2 teaspoons dried oregano; 2 teaspoons dried thyme; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 cups fresh baby spinach; Cooked pasta (such as couscous (orzo or spaghetti) or steamed rice); Crumbled feta cheese; Chopped fresh parsley

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Slow Cooker Greek Chicken with roasted red peppers, olives, spinach and the perfect mix of seasonings is easy to prep and so flavorful! Serve over couscous, orzo or rice for a delicious dinner!

A white platter with slow cooker Greek chicken with olives, peppers and onions topped with feta cheese and fresh herbs.

My slow cooker sometimes feels like my little BFF in the kitchen.

I love that it’s so reliable and hard working, perfect for using any time of year and if you get the right recipes, makes such tasty meals that are waiting on me at the end of the day.

And of course, you know me, I tend to prefer healthy slow cooker chicken recipes. (That’s a round up of 15+ recipes.)

Cause healthy is my thing. And chicken is my go to.

Today, we’re staying right on target with that.

Slow cooker Greek chicken with roasted red peppers, olives, spinach and the perfect mix of seasonings is so flavorful!

It’s quick and easy to prep - 10 minutes max - and dinner will be waiting on you at the end of the day!

It’s also really versatile - you can serve it over couscous, orzo or another pasta, or pair it with polenta or rice. Or just some crusty bread from the bakery.

(Or have it as is for a low-carb meal. Check out these other easy low carb dinner ideas for more inspiration.)

Nom nom nom.

And the smells are going to be enticing you to the table!

So let’s get cooking.

Ingredients laid out in separate bowls for a Greek chicken recipe.

A whisk mixing together herbs and vinegar in a small glass bowl.

A slow cooker with layers of chicken, red onion, roasted red peppers and olives with an herby sauce poured over everything.

A Greek chicken mixture all cooked together in a slow cooker.

Now, I’ve got some notes, tips and substitutions coming up below on how to make crock pot Greek chicken. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

Chicken: You can use boneless, skinless chicken breasts or thighs - or a combination of the two.
Onion: I prefer a red onion for this recipe, but I’ve subbed a regular onion in a pinch before too and that was fine.
Red peppers: You can make your own, but it’s awfully convenient to use a jar of roasted red peppers to make this recipe super quick and easy to prep.
Olives: These add great flavor when they cook all together with the chicken and veggies, but you could wait and serve the chicken with olives if you want to leave it out of the main dish (for picky eaters, for instance).
Cheese: I love crumbled, feta cheese sprinkled over this dish when serving. You could also try it with crumbled goat cheese if you prefer.

So much yum.

Close up of slow cooker Greek chicken with onions, tomatoes, olives and spinach in the crock pot.

As is, this recipe is gluten-free and low-carb. You could certainly leave it as such and enjoy it as is, but we tend to serve it up over rice or pasta.

Here are a few suggestions for accompaniments.

Serving Suggestions:

Couscous
Orzo
Spaghetti
Polenta
Steamed rice
Crusty bread

A slow cooker Greek chicken dinner served on a white platter with lemon slices for garnish.

Last thing, let’s talk about what to do with leftovers.

Leftover Greek chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet on the stove or in single servings in the microwave until warmed through.

Or you can freeze any extras.

Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.

Sliced chicken with roasted red peppers, olives and spinach served over steamed rice on a dinner plate.

I hope you give this a try to make your dinner routine a little less stressful. And a little more flavorful.

Enjoy!

XO,

Kathryn

Close up of Greek chicken with onions, peppers, olives and spinach on a white platter.

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Slow Cooker Greek Chicken

Slow Cooker Greek Chicken with roasted red peppers, olives, spinach and the perfect mix of seasonings is easy to prep and so flavorful! Serve over couscous, orzo or rice for a delicious dinner!

Prep Time10

Cook Time5

Total Time5 10

Yield: 6 servings

Ingredients

2 lbs. boneless, skinless chicken breasts (and/or thighs)
1 medium red onion, sliced
1 (12 oz.) jar roasted red peppers, drained and chopped
⅔ cup kalamata olives
¼ cup low-sodium chicken broth
2 tablespoons red wine vinegar
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried thyme
½ teaspoon kosher salt
½ teaspoon black pepper
2 cups fresh baby spinach

For serving:

Cooked pasta (such as couscous, orzo or spaghetti) or steamed rice
Crumbled feta cheese
Chopped fresh parsley

Instructions

Add the chicken, onion, peppers and olives to the slow cooker insert.
In a small bowl, whisk together the broth, red wine vinegar, garlic, oregano, thyme, salt and pepper. Pour over the chicken in the slow cooker.
Cover and cook on low for 5-6 hours or on high for 2.5-3 hours, until the chicken is cooked through.
Uncover, stir in the spinach, then cover and let cook for 15 more minutes, until the spinach is wilted.
Serve over rice or pasta, if desired, add any desired toppings and enjoy!

Notes

Chicken: You can use boneless, skinless chicken breasts or thighs - or a combination of the two.

Onion: I prefer a red onion for this recipe, but I’ve subbed a regular onion in a pinch before too and that was fine.

Red peppers: You can make your own, but it’s awfully convenient to use a jar of roasted red peppers to make this recipe super quick and easy to prep.

Olives: These add great flavor when they cook all together with the chicken and veggies, but you could wait and serve the chicken with olives if you want to leave it out of the main dish (for picky eaters, for instance).

Cheese: I love crumbled, feta cheese sprinkled over this dish when serving. You could also try it with crumbled goat cheese if you prefer.

Leftovers: The leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet on the stove or in single servings in the microwave until warmed through.

Freeze: You can also freeze any leftovers. Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.

Video

Nutrition

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