Slow-Cooker Greek Chicken
A simple and tangy crockpot recipe featuring boneless chicken breasts in a lemony, oregano-spiked broth topped with feta, Kalamata olives, and cherry tomatoes.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup chicken broth (low-sodium preferred)
- 1/4 cup olive oil
- 1 tablespoon lemon juice (fresh is best)
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted (halved if large)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
Preparation
- Arrange the chicken breasts in a single layer in the slow cooker.
- In a medium bowl, whisk together the chicken broth, olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper until combined.
- Pour the braising liquid over the chicken, making sure each piece gets some of the mixture.
- Sprinkle the crumbled feta, pitted Kalamata olives, and halved cherry tomatoes evenly over the top.
Cooking
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken registers 165°F and is easily fork-tender.
- Remove the lid, let the pot rest 5 minutes, then garnish with chopped fresh parsley before serving.
Notes
Chicken thighs can be used for extra richness. Omit olives for picky eaters. Always use a meat thermometer to confirm doneness.