Description
This Crockpot Greek Chicken recipe is a flavorful and easy slow-cooked dish featuring tender chicken thighs simmered with Mediterranean staples like cherry tomatoes, kalamata olives, lemon, and herbs. It's perfect for a hands-off dinner that delivers juicy, savory chicken infused with bright, zesty flavors and served with optional feta cheese for an authentic Greek touch.
Ingredients
Chicken and Seasonings
- 2 lbs chicken thighs (about 4–6 pieces, bone-in or boneless, whichever you prefer)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
Vegetables and Add-ins
- 4 cloves garlic, minced
- 1 pint container cherry tomatoes (about 2 cups), halved (or 1 can 14.5 oz diced tomatoes, drained)
- ½ cup kalamata olives, pitted and halved
- ½ cup red onion, sliced
Liquids and Garnishes
- 1 lemon, juiced and zested
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (for garnishing)
- Optional: ½ cup crumbled feta cheese for serving
Instructions
- Season the Chicken: In a large mixing bowl, combine kosher salt, black pepper, dried oregano, garlic powder, onion powder, and red pepper flakes (if using). Add the chicken thighs and thoroughly coat them with the seasoning mixture.
- Prepare the Slow Cooker Base: Slice the red onion and halve the cherry tomatoes if using fresh. Mince the garlic cloves. Place the onions, tomatoes, and minced garlic evenly at the bottom of the slow cooker pot. Scatter the pitted and halved kalamata olives over the vegetables.
- Arrange the Chicken: Place the seasoned chicken thighs skin-side up on top of the vegetable and olive layer in the slow cooker to ensure even cooking and flavor penetration.
- Add Olive Oil and Lemon: Drizzle the olive oil and freshly squeezed lemon juice evenly over the chicken thighs. Then, sprinkle the lemon zest across the chicken to impart bright citrus notes.
- Cook the Chicken: Cover the slow cooker and cook on LOW heat for 4 to 5 hours. Alternatively, for a quicker option, cook on HIGH heat for 2.5 to 3 hours. Ensure the internal temperature of the chicken reaches 165°F to confirm it is fully cooked and tender. The chicken should be juicy, and when pierced, the juices should run clear without any pink.
- Adjust Seasoning and Serve: Taste the flavorful cooking liquid and adjust salt or pepper as needed. Spoon some of the juices over the chicken for extra moisture and flavor before serving.
- Garnish and Accompany: Sprinkle freshly chopped parsley and crumbled feta cheese over the chicken if desired. Serve alongside your choice of rice, orzo, pita bread, or roasted vegetables to complete the meal.
Notes
- You can use bone-in or boneless chicken thighs based on your preference; bone-in will yield more flavor.
- Substitute fresh cherry tomatoes with canned diced tomatoes if fresh are unavailable, just drain excess liquid.
- Red pepper flakes are optional and can be omitted if you prefer no heat.
- Cooking times can vary slightly depending on your slow cooker; always verify chicken reaches 165°F internally.
- Leftovers keep well refrigerated for up to 3 days and as a freezer option for up to 2 months.
