Slow Cooker Greek Chicken

Slow Cooker Greek Chicken is a flavorful, healthy chicken dinner. This crockpot chicken recipe is nicely sized to feed a family of four. I ate the entire crock pot full. BY MYSELF. It’s one of my best crock pot recipes for a busy family.

slow cooker Greek chicken topped with kalamata olives, fresh herbs, and feta cheese

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 leftovers 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? Slow Cooker Greek Chicken, quite literally, is it.

slow cooker full of Greek chicken

What Makes Slow Cooker Greek Chicken Recipe So Special

Greek chicken is a textbook example of the triumph of simple ingredients. It combines:

  • lightly browned chicken breasts
  • convenient Greek pantry staples (holla roasted red peppers!), and
  • a 30-second Greek red wine vinegar dressing.

I promise that the extra step of browning the chicken in a pan on the stove top before adding it to the crock pot is 1,000% worth it. Your taste buds will thank you, and the golden color is much prettier. 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.

Greek chicken made in a crockpot.

Even after hours in a slow cooker, the flavors of the Greek chicken stay remarkably vibrant and bright.

The chicken is some of the most tender I’ve ever had in a crock pot chicken 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, brown rice, or a fresh green salad. Or I bet Amy’s Mediterranean vegetables would be fantastic!

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.

slow cooker Greek chicken topped with kalamata olives, fresh herbs, and feta cheese
4.67 from 27 votes
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Slow Cooker Greek Chicken

Yield: 4 servings
Prep Time:
20 mins
Slow Cooker Greek Chicken. Moist, juicy chicken with a bright Mediterranean flavors, roasted red peppers, and feta. Easy, healthy, and absolutely delicious!


  • 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 jar roasted red peppers — (12 ounces), 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.

Recipe Notes

  • 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.
Course: Main Course
Cuisine: American, Mediterranean
Keyword: Healthy Slow Cooker Recipe, Slow Cooker Greek Chicken

Nutrition Information

Amount per serving (1 (of 4)) — Calories: 399, 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!

titled photo collage - Slow Cooker Greek Chicken

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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!

    • I hope you love it, Cindy!

      • I used my instant pot, manual for 15 minutes with a natural release (I browned the chicken in the IP first.) The chicken turned out so tender. I served with lettuce, cucumber, hummus, and tabbouleh. It was delicious.

        • Thanks for reporting back about your success in the Instant Pot! I’m glad you enjoyed it.

        • Did you add any extra liquid (like chicken broth) when you did this in the instant pot? I’d like to do this tonight with mine because I forgot to put it in the crock pot this morning 🤦. I’m just worried about there not being enough juice and getting a burn warning. Thanks!

  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!

  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

  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.

  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!

  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.

  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 :)

  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!

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

  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!

  30. I have a 4.5 qt. crockpot so I used 3 large breasts and 3/4 cup olives,  but otherwise followed the recipe. I cooked on low 2 hours, 40 minutes, then set it to warm for 90 minutes.  Unfortunately the chicken was very dry. If I were to make it again I would use thighs.

    • Hi Marianne, I’m sorry to hear the chicken came out dry—everyone’s slow cooker model seems to cook differently! Using thighs would help, and if you do try the recipe again with chicken breast, it sounds like it would need even less cooking time based on your specific crock pot. Thanks for taking the time to report back!

  31. This came out great. I ended up with a couple of changes . . . . I made it in a covered casserole in the oven. Second – I used balsamic (because I didn’t know that I didn’t have red) so I cut back on the honey a bit. I love how the tangy and sweet play off each other. I served it with bread and fresh green beans. I regret that I didn’t follow my instinct and throw the beans in with the chicken near the end of cooking time. The beans would have been better infused with all the flavors of this dish. I only made a half recipe for the 2 of us and bought the peppers and olives at the olive bar. I think that next time I make this I might throw in a few artichoke hearts and add a touch more garlic. Going to go share it with my cooking friends on FB. Thanks for the recipe.

  32. Hi,
    This sounds so good- I’m making it now but a little worried that there isn’t enough liquid?  Hope I’m doing it right!

    • Hi Kathleen, the recipe has been successful as written for me and other readers as well, so I hope it came out wonderfully for you too!

  33. Super delicious! This recipe smelled amazing when it was cooking and it tasted great. I shredded the chicken with two forks and it made some very generous helpings! I’m tempted to try this on tortillas next time, since I think that would be very tasty. Thanks for the great recipe!

  34. Has anyone tried this in an instant pot? 

    • Hi Cindy, I haven’t heard anything about that yet, but I would guess you could try it using the standard timing for chicken breasts (8 to 10 minutes on HIGH/manual)! I would add the cheese at the end.

  35. I made this recipe today using boneless skinless chicken breasts. I like Mediterranean food and it’s nice to be able to cook this type of food at home. I was glad that I checked the chicken after 3 hrs because I didn’t think it would get done that soon. At 3 hrs, it was perfect. The only thing that I didn’t do was brown the chicken but I will try that next time. I will be making this recipe again. My husband really enjoyed it and said that it’s a keeper.

  36. Roasted tomatoes and sautéed some spinach, shredded the chicken and served with brown jasmine rice and some feta. Amazing dish!!!! 

  37. I just made this for dinner tonight and it is unbelievable! So easy to make but just bursting with flavor. I was hoping there would be leftovers but we ate it all. This is definitely going on the regular meal rotation.

  38. I plan to make about 6-8 chicken breasts. Your recipe states to Arrange the peppers, olives, and onions around the chicken (do not place on top). Should I layer the chicken breasts on top of each other to put the veggies around the chicken or should I put the veggies on the bottom of the crock pot and put the chicken on top?

    • Hi Eileen! A little bit of overlap is fine! I’d put the chicken in first, then scatter the veggies around the edges. I hope you enjoy it!

  39. Can we omit the red peppers? I’m allergic…anything else u think would be good as a substitute? I can’t wait to make this. Thank you!:) 

  40. This is one of the best slow cooker recipes I have ever tasted. I made it exactly as the recipe said to and topped it with fresh thyme and feta cheese. Absolutely delicious!!! My husband & I had to force ourselves to stop eating it so we would have leftovers. This is going in the regular dinner rotation for sure!

  41. Has anyone tried with raw red peppers? Any advice? I have a bunch cut up and ready to use…

  42. Hello! This sounds wonderful, but just curious if anyone has try to freeze it rightness after it is cooked

    • Nita, I’d suggest letting it cool completely before frozen. To reheat, let it thaw overnight in the refrigerator. Chicken can dry out when reheated, so you may want to slice it into smaller pieces first, then reheat it in a skillet or gently in the microwave with a splash of liquid to keep it from drying out.

  43. Oh my gosh this is delicious!! I added a handful of sun-dried tomatoes after reading some of the other reviews.  I dumped in the whole jar of roasted red peppers and later as I was rereading the recipe saw that I was supposed to drain it!  :-}  
    Thank you so much for this recipe!  I have already shared it with my daughter.  LOL

  44. I have a question: Can you prep everything the day before and put in the crockpot, then leave in the fridge overnight? I like to have everything prepped and ready to go so my boyfriend can take it out and turn on the slowcooker on his lunch break (while I’m at work). 

    • Hi Courtney, unfortunately I wouldn’t recommend partially cooking meat (as in the browning the chicken step) and then refrigerating overnight, as that can be a food safety issue. I know that’s probably not the answer you were hoping for, but if you do have a chance to try this recipe, I hope you love it!

  45. Came out very juicy. I liked it but I felt the chicken was lacking in flavor

    • Hi Sherrie, thanks for taking the time to give this recipe a try! I’m sorry to hear it wasn’t quite to your taste. Many others have tried it and enjoyed it, but I know everyone has different tastes. If you decide to make it again, I hope you find the flavor tweak that will make it perfect for you!

  46. I have a question, most crock pot recipes require a lot of liquids to keep the meat moist, this one doesnt have much. Do I need to add water or broth to it?

    • Hi Alex! Nope, you don’t need any extra liquid. There will be some from the red peppers. It comes out moist just as it is as long as you keep your eye on it and don’t overcook.

  47. This was so easy and delicious! If anyone here is also on Weight Watchers, this recipe is only 1 freestyle point!

  48. I was surprised to see the recipe so high in sodium. Any thoughts on how to tweak to get the sodium to a healthy level?

    • Hi Carol, the sodium level is just an estimate and will vary depending on the specific ingredients you use. The olives and feta are the primary sources here, and the chicken could be too depending upon the brand you buy if it has a salt solution added.

  49. I made this for dinner tonight. It was delicious! My husband enjoyed it so much. I followed the recipe as is except I didn’t have fresh herbs, which didn’t seem to matter, but I will get some next time I make this…. and there will be a next time!

    We look forward to the leftovers tomorrow night! And I already emailed the recipe to my sister!

    Thanks so much, Erin !!

  50. I forgot to rate it before I sent!!!

  51. I made this last night for dinner.  I used chicken thighs vs. breasts.  I also threw the red onions into the pan after I’d browned the chicken just to get some brown on them (the pan was already dirty anyway).  It was delicious and I suspect the leftovers will be even better.  It’s nice to find a crockpot recipe that doesn’t taste stewy or have a can of tomatoes.  Nice change of pace!  

  52. I’m unsure of what happened when I prepared this meal. I grabbed all of the ingredients listed, prepared the food according to the directions, and let it cook for four hours. I used chicken breasts and new ingredients.

    The meal smelled odd, was sour to taste, and barely edible. I suggested to my husband that we could try again but he’s not interested.

    Has anybody ne else had a similar experience? Fr M what I can see, most comments indicate success with the recipe. 

    • Hi SG, that’s the first I’ve heard of this happening, so I’m not sure what may have been the issue here. It’s hard to know what may have happened without being in the kitchen with you. I’m so sorry to hear it didn’t come out—I know it’s disappointing to try a new recipe and not enjoy it.

  53. This looks so good! Will be trying soon.

  54. If you are doubling this recipe, do you add time to the cooking? I am making it tonight! … Also, I made a trial run of this yesterday to test it before my dinner with friends tonight, and my garlic turned blue! ;) Would you recommend sautéing the garlic first?

    • Hi Ali, you may need more time since the slow cooker will be more full. I haven’t had my garlic turn blue in this dish, but I have heard of that occurring to people sometimes! Sautéing first may help, but I can’t say for certain. (What I’ve read online seems inconclusive.) I hope everyone enjoys it!

  55. I love every recipe I’ve ever tried from Well Plated! You seriously speak to my heart and my taste buds. 🤤 but my husband hates olives with a passion. Is this worth trying without the cup of olives? Or is there something I can substitute in its place??

    • Thank you so much, Kristin! I think for this recipe you could leave the olives out and add them to your portion after it’s cooked, if you wish. I hope you enjoy it!

  56. Just found this on Pinterest last week. Absolutely divine! Adding this to my ‘go to’ list

  57. So I’m wanting to prep this and put it in the fridge. I plan to take it out tomorrow on my lunch hour and turn the crock pot on. With that plan, I cannot brown the chicken. How will this turn out if I just put the chicken in the crock without browning it first?

    • Hi April! Browning the chicken adds more flavor so I don’t skip that step, but other readers have tried the recipe without that step and enjoyed the results.

  58. So delicious, my teenage son took seconds. I added grape tomatoes and served with cous cous. 

  59. This is fantastic! I added a little chicken broth to the crock pot as well as sun dried tomatoes. We will be adding this to our weekly rotation. Thank you!

  60. For the sauce could I use Greek dressing/vinaigrette instead? How much do you think? 

    • De, I haven’t tested this (the only way I have made it is how it is written here), so I am afraid I can’t say—I fear that salad would make the dish more oily than how the recipe is written. If you decide to play around with it, I’d love to hear how it goes!

  61. Made this when I was recovering from hospital.  Was easy to make and everyone Loved it.  Put on regular rotation!

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