When you need dinner to practically cook itself, this Crockpot Greek Chicken is a recipe you’ll be glad to have on hand. It comes together with just a few minutes of prep, making it a great choice for busy weekdays when time is short but you still want a homemade meal.
Chicken thighs slowly cook with roasted red peppers, olives, garlic, fresh herbs, and lemon until they’re tender and full of Mediterranean flavor. The slow cooker creates a light, flavorful sauce that’s perfect for serving over rice, potatoes, or your favorite grain. Whether you’re cooking for your family or inviting friends over, this recipe is simple, satisfying, and always a good choice.
Prep Time: 15 minutes
Cook Time: 3 to 4 hours on High or 6 to 8 hours on Low
Total Time: 3 hours 15 minutes (High)
Servings: 6
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 (8-ounce) jar roasted red peppers, drained and sliced into strips
- 1 cup mixed Kalamata and green olives
- ½ medium white or red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon honey (or monk fruit sweetener for a lower-carb option)
- Juice of 1 fresh lemon
- 6 garlic cloves, finely chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Crumbled feta cheese, for serving
- Cherry tomatoes, for garnish
Instructions
Heat a small amount of oil in a large skillet over medium-high heat. Season both sides of the chicken thighs with the salt and pepper. Cook for about 5 minutes per side until lightly browned. This step is optional, but it adds extra flavor and color to the finished dish.
Transfer the chicken thighs to the slow cooker, arranging them in a single layer with the skin facing up.
Scatter the roasted red peppers, olives, and sliced onion around the chicken.
In a small bowl, whisk together the olive oil, honey, lemon juice, garlic, oregano, parsley, and thyme until everything is well combined. Pour the mixture evenly over the chicken and vegetables.
Cover the slow cooker with the lid and cook on High for 3 to 4 hours or Low for 6 to 8 hours. For chicken thighs that are especially tender, cook until they reach an internal temperature of about 185°F.
Before serving, sprinkle the chicken with crumbled feta cheese and garnish with cherry tomatoes. Spoon some of the flavorful cooking juices over each serving for even more flavor.
Pro Tips
- Browning the chicken before slow cooking isn’t required, but it gives the chicken a richer flavor and helps create a deeper color.
- Fresh herbs give the brightest flavor. If you’re using dried herbs, use about 1 teaspoon of each dried herb instead of 1 tablespoon fresh.
- Chicken thighs become extra tender when cooked to around 185°F. If you’re using chicken breasts instead, cook only until they reach 165°F to keep them juicy.
- Leftovers keep well in the refrigerator for up to 4 days, making this recipe perfect for meal prep. You can also freeze portions for up to 3 months and thaw overnight before reheating.
Nutrition Information
Serving Size: 1 serving
- Calories: 386
- Protein: 31g
- Carbohydrates: 10g
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Cholesterol: 166mg
- Fiber: 2g
- Sugar: 5g
Disclaimer: Nutrition values are estimated using online recipe calculators. Actual values may vary depending on the ingredients, brands, and portion sizes used. For the most accurate nutrition information, calculate using the specific products in your kitchen.