Description
This Slow Cooker Greek Chicken recipe features tender, juicy chicken breasts slow-cooked in a flavorful blend of olive oil, fresh lemon juice, garlic, oregano, thyme, Kalamata olives, and sun-dried tomatoes. Finished with crumbled feta cheese and fresh parsley, this dish captures the essence of Mediterranean cuisine with minimal effort, perfect for an easy and delicious weeknight meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients
- 1/2 cup chicken broth
- 1/2 cup Kalamata olives, halved
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup crumbled feta cheese
- Fresh parsley for garnish
Instructions
- Prepare the marinade: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined.
- Arrange chicken in slow cooker: Place the 4 boneless, skinless chicken breasts evenly inside the slow cooker.
- Add marinade and other ingredients: Pour the prepared olive oil mixture over the chicken breasts. Then add the chicken broth, halved Kalamata olives, and chopped sun-dried tomatoes around the chicken.
- Slow cook the chicken: Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.
- Finish and serve: Once the chicken is cooked, sprinkle crumbled feta cheese evenly over the top. Garnish with fresh parsley leaves before serving for a burst of freshness and flavor.
Notes
- Use fresh lemon juice for the best bright flavor.
- For a more intense tomato flavor, rehydrate sun-dried tomatoes in hot water before chopping.
- If you don’t have a slow cooker, you can bake the chicken in a covered casserole at 350°F (175°C) for about 45-50 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with rice, quinoa, or a fresh Greek salad for a complete meal.
