Description
This Slow Cooker Greek Chicken recipe offers a flavorful and tender dish featuring juicy chicken breasts cooked with a tangy olive oil and lemon marinade, infused with garlic, oregano, thyme, Kalamata olives, sun-dried tomatoes, and topped with feta cheese and fresh parsley. Perfect for an effortless Mediterranean-inspired 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 to create a flavorful marinade.
- Arrange chicken in slow cooker: Place the boneless, skinless chicken breasts into the slow cooker in a single layer, then pour the prepared olive oil and lemon marinade evenly over the chicken.
- Add broth and vegetables: Pour the chicken broth into the slow cooker, then add the halved Kalamata olives and chopped sun-dried tomatoes around the chicken to infuse additional flavor during cooking.
- Cook the chicken: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours, until the chicken is tender and reaches a safe internal temperature.
- Finish and garnish: Once cooked, sprinkle the crumbled feta cheese evenly over the chicken breasts, garnish with fresh parsley, and serve hot for a delicious Greek-inspired meal.
Notes
- For even more flavor, marinate the chicken in the olive oil and lemon mixture for 30 minutes before cooking.
- You can substitute chicken thighs for a juicier result.
- Serve with rice, quinoa, or a fresh Greek salad for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days.
- Adjust salt to taste depending on the saltiness of the feta and olives.
