Slow Cooker Greek Chicken with Olives, Tomatoes and Feta

A slow cooker filled with chicken breasts, lemon slices, cherry tomatoes, black olives, and herbs, surrounded by a red napkin, a bowl of feta cheese, and seasonings on a white surface.

Slow Cooker Greek Chicken with Olives, Tomatoes and Feta

This Slow Cooker Greek Chicken is everything I want dinner to be on a busy day. Chicken breasts cook low and slow with lemon, herbs, tomatoes, and briny olives until they’re impossibly tender and packed with bold Mediterranean flavor. It’s bright, savory, and cozy all at once.

Course Main Course

Cuisine American, Greek

Diet Gluten Free

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 220kcal

Author Wendy Polisi

Ingredients

Seasoning Mixture

1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons sea salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper

Chicken

2 ½ pounds boneless skinless chicken breast
2 tablespoons olive oil or avocado oil

Slow Cooking

½ cup chicken broth
2 lemons slced
1 cup grape or cherry tomatoes
½ cup kalamata olives pitted and sliced
For serving: about 1 cup feta cheese

Instructions

Make the seasoning mixture by combining the garlic powder, rosemary, oregano, thyme, salt, black pepper, and cayenne pepper in a small bowl.
Season the chicken on both sides with the mixture. You can proceed immediately, or refrigerate overnight.
Heat the oil in a large skillet over medium high heat.
Cook the chicken for 3 minutes per side, until lightly browned.
Transfer to the slow cooker.
Pour the chicken broth over. Slice one of the lemons, and juice and zest the other. Add both to the slow cooker. Add the tomatoes and olives.
Cover and cook on low for 3-4 hours, or high for 2 hours, or until the internal temperature is 165 °F
Serve with feta cheese .

Notes

Store leftovers in the refrigerator for up to three days.

Nutrition