Slow Cooker Greek Chicken – Indulge your taste buds in the exquisite flavors of the Mediterranean with this tantalizing recipe for Slow Cooker Greek Chicken. This dish brings together succulent chicken, vibrant roasted red peppers, briny kalamata olives, and aromatic herbs and spices. Slow-cooked to perfection, this Greek-inspired creation will transport you to the sunny shores of Greece. Join me on this culinary journey and discover why this recipe has become a cherished favorite in my household.
Imagine a cozy evening at home, where the tantalizing aroma of Greek flavors fills the air. The tender, juicy chicken simmers in the slow cooker, infusing every bite with the essence of the Mediterranean. As I serve the dish to my husband and our little family, their eyes light up with anticipation. It’s a recipe that has woven itself into the fabric of our lives—a dish that symbolizes love, togetherness, and the joy of savoring simple yet extraordinary meals. With each bite, we’re transported to our cherished memories of Greek vacations, basking in the warm sun and savoring authentic Greek cuisine. Let me share this delightful recipe with you, and perhaps it will become a treasured part of your own family’s story.
Why This Slow Cooker Greek Chicken Is a Must-Try?
- An effortless Mediterranean feast: Let your slow cooker do the work while you enjoy the delightful anticipation of a scrumptious meal.
- Bursting with flavors: The combination of tender chicken, roasted red peppers, kalamata olives, and aromatic herbs creates a symphony of taste that will leave your taste buds dancing.
- Versatile and satisfying: Serve the Slow Cooker Greek Chicken as is or with your choice of side dishes—rice, couscous, or a fresh Greek salad—and discover a meal that satisfies both your palate and your cravings.
- Easy-to-find ingredients: You can easily gather the ingredients for this recipe at your local grocery store, allowing you to embark on your Mediterranean culinary adventure without hassle.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 907 grams (2 pounds) boneless skinless chicken breasts or thighs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 jar roasted red peppers (340 grams/12 ounces), drained and chopped
- 1 cup kalamata olives, drained
- 1 medium red onion, cut into 1/2-inch chunks
- 3 tablespoons red wine vinegar
- 1 tablespoon minced garlic (from about 3 large cloves)
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1/2 cup feta cheese (optional for serving)
- Chopped fresh herbs (basil, parsley, or thyme) for garnish (optional)
Directions:
Lightly coat a 5-quart or larger slow cooker with nonstick spray.
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper, then place it in the hot skillet, seasoned side down. Let it brown for 1 to 2 minutes until golden, then flip and brown the other side for an additional minute. If your skillet isn’t large enough, work in batches to avoid overlapping the chicken.
Transfer the browned chicken to the slow cooker.
Arrange the roasted red peppers, kalamata olives, and red onion around the chicken, making sure not to place them on top.
In a small bowl or measuring cup, whisk together the red wine vinegar, minced garlic, honey, oregano, and thyme.
Pour the mixture over the chicken and vegetables in the slow cooker.
Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F (75 degrees C).
Serve the Slow Cooker Greek Chicken warm, garnished with crumbled feta cheese and a sprinkle of fresh herbs.
Notes:
- Feel free to adjust the seasoning according to your preference. You can add more herbs or spices to enhance the flavors.
- For a creamier twist, you can substitute goat cheese or creamy feta for the crumbled feta cheese.
- This recipe can easily be doubled or halved to accommodate your serving needs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
In conclusion, this Slow Cooker Greek Chicken recipe is a true gem that brings the vibrant flavors of the Mediterranean straight to your table. With its tender chicken, tangy roasted red peppers, briny kalamata olives, and aromatic herbs, every bite is a delightful journey to Greece. The convenience of the slow cooker allows you to savor the rich flavors and tender textures without spending hours in the kitchen. Whether you’re hosting a gathering, enjoying a cozy family dinner, or simply treating yourself to a taste of the Mediterranean, this recipe is sure to impress. So gather your ingredients, set your slow cooker, and let the enticing aroma fill your home. Get ready to fall in love with this Slow Cooker Greek Chicken—a dish that embodies the warmth, hospitality, and irresistible flavors of Greece. Bon appétit!
FAQ
Can I use bone-in chicken?
Yes, you can use bone-in chicken for this recipe. Keep in mind that bone-in chicken may require a slightly longer cooking time to ensure it reaches the appropriate internal temperature.
Can I use a different type of vinegar?
While red wine vinegar adds a distinct tang to this dish, you can substitute it with white wine vinegar or apple cider vinegar if you prefer. The flavor profile will vary slightly, but the dish will still be delicious.
Can I add more vegetables?
Absolutely! Feel free to experiment and add your favorite vegetables to the slow cooker. Bell peppers, zucchini, or even artichoke hearts would make excellent additions.
Can I make this recipe in the oven?
Yes, you can adapt this recipe for oven cooking. Preheat your oven to 350 degrees F (175 degrees C) and place the chicken and vegetables in a baking dish. Cover with foil and bake for approximately 40-45 minutes, or until the chicken is cooked through.
Slow Cooker Greek Chicken
Ingredients
- 1 tablespoon extra-virgin olive oil
- 907 grams 2 pounds boneless skinless chicken breasts or thighs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 jar roasted red peppers 340 grams/12 ounces, drained and chopped
- 1 cup kalamata olives drained
- 1 medium red onion cut into 1/2-inch chunks
- 3 tablespoons red wine vinegar
- 1 tablespoon minced garlic from about 3 large cloves
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1/2 cup feta cheese optional for serving
- Chopped fresh herbs basil, parsley, or thyme for garnish (optional)
Instructions
- Lightly coat a 5-quart or larger slow cooker with nonstick spray.
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then place it in the hot skillet, seasoned side down. Let it brown for 1 to 2 minutes until golden, then flip and brown the other side for an additional minute. If your skillet isn't large enough, work in batches to avoid overlapping the chicken.
- Transfer the browned chicken to the slow cooker.
- Arrange the roasted red peppers, kalamata olives, and red onion around the chicken, making sure not to place them on top.
- In a small bowl or measuring cup, whisk together the red wine vinegar, minced garlic, honey, oregano, and thyme.
- Pour the mixture over the chicken and vegetables in the slow cooker.
- Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F (75 degrees C).
- Serve the Slow Cooker Greek Chicken warm, garnished with crumbled feta cheese and a sprinkle of fresh herbs.
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