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!
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
Serving: 1serving | Calories: 355kcal | Carbohydrates: 13g | Protein: 49g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 133mg | Sodium: 366mg | Fiber: 2g | Sugar: 2g
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