Slow Cooker Greek Chicken

This Slow Cooker Greek Chicken recipe is nicely sized to feed a family of four. I ate the entire crock pot. BY MYSELF.

Slow Cooker Greek Chicken – moist, juicy chicken with a bright Mediterranean flavors, roasted red peppers, and feta. Easy, healthy, and absolutely delicious crockpot recipe! Recipe at


Ben spent the better part of August and a chunk of September camped out at his office, which meant that for many evenings, it was just Teddy and me at home for dinner. Since the pooch doesn’t eat people food (unless it’s something that fell on the floor, in which case, fair game!), that’s 50% of the usual consumers in a kitchen that produces three to four new recipes a week.

The leftover situation has been REAL.

Staunch Midwestern girl that I am, I can’t handle the idea of wasting food. Instead of tossing the leftovers I couldn’t eat, I started asking friends if they’d mind if I dropped off a giant pan of XYZ for dinner that night. Gracious pals that they are, they usually a) said yes, then b) asked me to stay to join them.

Life tip: a successful way to get yourself invited over for dinner is to offer to bring it.

This Slow Cooker Greek Chicken, however, was a different situation. I didn’t share it. Not one bite. This one stayed right at home in my refrigerator, where I proceeded to devour it for lunch and dinner, sometimes in the same day. It is THAT GOOD.

Looking for a keeper recipe? Greek Chicken, quite literally, is it.

Greek Chicken, done the easy way in the slow cooker! The chicken is moist and the greek chicken marinade with red wine vinegar gives it incredible flavor. Recipe at

Greek Chicken is a textbook example of the triumph of simple ingredients. It combines lightly browned chicken breasts (I promise the extra step of browning the chicken on the stovetop before adding it to the crock pot is 1,000% worth it), with convenient Greek pantry staples (holla roasted red peppers!), and a 30-second Greek red wine vinegar dressing.

I enjoy Mediterranean flavors, so I expected I’d like the Greek chicken just fine; what I didn’t expect was to fall for it so completely that the leftovers turned into a hoarding scenario.

Easy Slow Cooker Greek Chicken – moist, juicy chicken, roasted red peppers, and feta, made the easy way in the crockpot. Healthy and delicious! Recipe at

Even after hours in the slow cooker, the flavors of this Greek chicken stay remarkably vibrant and bright. The chicken is some of the most tender I’ve ever had in a crock pot recipe, the dried herbs don’t lose their oomph, and the roasted red peppers and olives give the dish a robust flavor.

I opted for a sprinkle of feta cheese and fresh thyme at the end, but if you prefer to omit either, the Greek chicken is still tasty without.

Healthy Slow Cooker Greek Chicken with roasted red peppers, olives, and feta. Easy and a family favorite dinner! Recipe at

For serving the night you make the chicken, I’d recommend a side of whole wheat couscous or brown rice, or a fresh green salad. For the leftovers, since chicken can easily dry out when reheated, I enjoyed it sliced on top of a salad, with the red peppers and olives mixed in.

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Slow Cooker Greek Chicken

Slow Cooker Greek Chicken. Moist, juicy chicken with a bright Mediterranean flavors, roasted red peppers, and feta. Easy, healthy, and absolutely delicious!

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes (on high); 3 hours (on low)

Total Time: 2 hours (on high); 3 hours, 30 minutes (on low)


  • 1 tablespoon extra-virgin olive oil
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 (12-ounce) jar roasted red peppers, drained and chopped
  • 1 cup kalamata olives
  • 1 medium red onion, cut into 1/2-inch chunks
  • 3 tablespoons red wine vinegar
  • 1 tablespoon minced garlic (from about 3 large cloves)
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • 1/2 cup feta cheese, optional for serving
  • Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)


  1. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side for 1 additional minute. If your skillet isn’t large enough to fit all of the chicken pieces, work in batches so that the chicken does not overlap. Transfer the chicken to the slow cooker.
  2. Arrange the peppers, olives, and onions around the chicken (do not place on top).
  3. In a small bowl or measuring cup, whisk together the red wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and vegetables. Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and the center reaches 165 degrees F. Serve warm, sprinkled with feta and fresh herbs.
  • All slow cookers differ in temperature and cooking times, so adjust the cooking time according to your experience with your model. When in doubt, check early to ensure the chicken does not overcook.
  • Store leftovers in the refrigerator for up to 4 days. Since chicken can be hard to reheat, I recommend cutting it into smaller pieces, then reheating gently in the microwave with a splash of chicken stock. You can also enjoy leftover chicken at room temperature over salads or try mixing it into hot pasta.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 4)

  • Amount Per Serving:
  • Calories: 399 Calories
  • Total Fat: 17g
  • Saturated Fat: 4g
  • Cholesterol: 140mg
  • Sodium: 1093mg
  • Carbohydrates: 13g
  • Fiber: 2g
  • Sugar: 9g
  • Protein: 50g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I can see why you wouldn’t want to share this baby!

  2. Pinning this one for sure! Thanks again Erin for another must try recipe!

  3. Do you know how I could make this in a regular oven? I don’t have a crock pot or slow cooker.

    • Hi Anne, you could put the chicken and ingredients in a covered oven-safe casserole dish and roast at 350*F for 30 to 40 minutes. I’d start checking it for doneness (it should be cooked to 165*F) at the 25 minute mark, depending upon the thickness of the chicken pieces. I hope you enjoy the recipe!

  4. Lexi @Lexi'scleankitchen Reply

    This looks so good! Can’t wait to try this!!

  5. Loving these flavors and Kalamata are my favs!!

  6. Erin, this looks like another winner! I can imagine that the flavor combinations are right on! I’ll be making this soon! Thanks so much!

  7. Looks great…..will have to try this sometimes…..
    Haven’t made it yet, so can’t really rate it, but sure it will be a 5….:)

    Everything you make looks so good….and makes me hungry….and I sure don’t want to eat this late 11:35..

  8. Once I run out and pick up the Kalamata olives, I will be making this “baby” very soon. Looks great! Glad you took pictures for all of us to see BEFORE you ate the whole contents of the slow cooker! :)

    Thank you! Looks delicious.

    Suzy Maley

  9. LOVE the flavors of “Greek” food :) and slow cooker?! Sounds like a week night win!

  10. Greek is always a good idea! 

  11. OMG, this sounds fantastic! I love all the salty/briny flavors you’ve included in this slow cooker meal. You’re probably experiencing the same 80° weather we are here in Madison, so this will be perfect for not having to turn the oven on.

  12. Why can’t you sprinkle the ingredients on top of the chicken?

    • Great question! From my experience, it cooks more evenly and helps ensure the flavor really get into the meat. I hope you enjoy the recipe!

  13. I love a great Greek Chicken recipe!! this one looks delicious!

  14. Delicious and healthy! Made this and served over a bed of zoodles with a touch of crushed red pepper.  I thought Kalamata olives would be weird in the slow cooker, but they soften up really nicely and melt in your mouth!  Adding to the rotation!

    Rating: 5
  15. Would love to make this in my electric pressure cooker. Any idea about how long it should cook once at pressure?

    • Hi Arlene, I don’t have experience with this recipe in a pressure cooker, so I would refer to another resource for cooking a similar amount of chicken breasts for guidance!

  16. I made this tonight & it was smelling so good we had dinner early, amazing recipe, I even took a picture…Bonita

    Rating: 5
  17. Erin:

    I tried this recipe on Friday. The ingredients complemented each other! The red onions in the slow cooker combined with the red vinegar dressing tastes very good when completed. Healthful/flavorful ingredients.

    I found that this recipe is even more delicious the second day! The red wine mixture soaked into the chicken, olives and red onions. Since there was not that much left over, I put the remaining food over couscous for Saturday’s dinner and added some mushrooms.

    Will make this again! Thank you for sharing this recipe.

    Rating: 5
  18. Can you freeze this once cooked? So good, but made too much to enjoy before it goes bad.

    • Hi Victoria, I think it would freeze fine! Make sure you take a look at the Notes section below the recipe to see my advice about reheating the chicken. I’m glad to hear you enjoyed it!

  19. I made this two nights ago for my husband and his cousin. They loved it as did I. My husband’s cousin also comments that he wished his wife cooked like this for him. Crock pot made me look 5 star and that is always a plua!

    Rating: 5
  20. These look absolutely amazing!

  21. I am thinking of making this for a party of 12 ppl. Do I simply triple the amount of ingredients and what about cooking time? Thank you!

    • Hi Anne-Marie, I haven’t tried tripling the recipe, so you’d be experimenting. It will likely need more time. I would love to hear how it goes if you do decide to give it a try!

  22. It’s in the crockpot now! Smells wonderful.. Thank you so much for this recipe!

  23. Hi Erin –

    If the chicken breasts were frozen when put into the slow cooker, do you think this could be a 6-8 hour cook instead of the 3-4 hours as written? I’m hoping to set it in the morning and come home to it. Thanks!

    • Hi Lauren! Unfortunately, due to food safety issues, I can’t recommend using chicken in the slow cooker frozen (they will be at an unsafe temperature for too long). Can you set your slow cooker to turn off after 3 hours perhaps? I believe there are some programmable ones that do that!

  24. My husband and I just loved this. His comment – this now my favorite meal!!!! I served this up with some whole wheat pasta added some sliced grape tomatoes and feta cheese. Delicious!!! It will be added to our dinner rotation for sure.

    Rating: 5
  25. Would it work to substitute sundried tomatoe for the peppers?

    • Hi Alison, I haven’t tried that myself, but I think it could work. If you use the dried ones that are not oil packed, I would rehydrate them first. If you do decide to experiment, I’d love to hear how it goes!

  26. Thanks for your reply! I made it last night with sundries tomatoes (oil packed) and it turned out great! I got lots of compliments :)

    Rating: 4.5
  27. This recipe is delicious! I had a 7.5 oz jar of roasted red peppers, so I also added about a half cup of julienned sun dried tomatoes in oil, drained, to make up the difference. I followed the rest of the recipe as written. I served it over penne pasta, and also topped mine with feta and red pepper flakes. We had french style green beans on the side. I will definitely make it again using the sun dried tomatoes. It was sooo good! Thanks for this wonderful recipe!

    Rating: 4.5
  28. Absolutely Delicious!! I will be checking out more of your recipes!! Simple and easy!! Love it!!

    Rating: 5
  29. Any suggestions what to serve it with?  I thought it had potatoes in it when I first saw it.  I’m dying to try it.

    • Hi Marianne! I mention this in the blog post too, but I think a side of whole wheat couscous or brown rice or a fresh green salad would be great accompaniments!

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