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 healthy crock pot chicken 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. (I didn’t want to share this Crockpot Chicken and Potatoes either.)

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

Like Crockpot Italian Chicken, Greek chicken is a textbook example of the triumph of simple ingredients. It combines:

  • lightly browned chicken breasts (I also used this trick in my Crock Pot Chicken Marsala)
  • 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 (just like my Crock Pot Moroccan Chicken).

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.

What to Serve with Greek Chicken

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

How to Store and Reheat This Recipe

  • To Store. Store leftovers in the refrigerator for up to 4 days.
  • To Reheat. 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. 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

Slow Cooker Greek Chicken

4.71 from 58 votes
Slow Cooker Greek Chicken. Moist, juicy chicken with a bright Mediterranean flavors, roasted red peppers, and feta. Easy, healthy, and absolutely delicious!

Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins

Servings: 4 servings

Ingredients
  

  • 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 drained
  • 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)

Instructions
 

  • 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.
  • Arrange the peppers, olives, and onions around the chicken (do not place on top).
  • 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.

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.

Nutrition

Serving: 1(of 4)Calories: 399kcalCarbohydrates: 13gProtein: 50gFat: 17gSaturated Fat: 4gCholesterol: 140mgSodium: 1093mgFiber: 2gSugar: 9g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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201 Comments

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      1. 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.5 stars

        1. 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!

    1. 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!

  1. 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!

  2. 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..

  3. 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

  4. 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.

    1. 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!

  5. 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!5 stars

    1. 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!

    1. Bonita, I’m so glad to hear you enjoyed the recipe! Thanks so much for taking the time to leave this wonderful review!

  6. 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.5 stars

    1. Suzy, thanks so much for taking the time to leave this wonderful review! I’m so glad to hear you enjoyed the recipe.

    1. 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!

  7. 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!5 stars

  8. 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!

    1. 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!

  9. 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!

    1. 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!

  10. 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.5 stars

    1. 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!

  11. Thanks for your reply! I made it last night with sundries tomatoes (oil packed) and it turned out great! I got lots of compliments :)4 stars

  12. 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!4 stars

  13. 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.

    1. 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!

  14. 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.3 stars

    1. 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!

  15. 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.4 stars

    1. Melanie, thank you so much for sharing all your tweaks to the recipe! I’m so glad to hear you enjoyed it.

  16. 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!
    Thanks

    1. 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!

  17. 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!5 stars

    1. 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.

  18. 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.5 stars

    1. So happy to hear this Jamie! Thank you for trying the recipe and taking time to leave this lovely review.

  19. Roasted tomatoes and sautéed some spinach, shredded the chicken and served with brown jasmine rice and some feta. Amazing dish!!!! 5 stars

    1. I am so happy you loved it Carolyn!! Thanks so much for taking time to share this lovely review. It means a lot!

  20. 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.5 stars

    1. Brynn, THANK YOU for taking time to leave this wonderful review. It means so much, and I am so happy you loved it!!!

  21. 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?

    1. 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!

  22. 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!:) 

    1. Melissa, the red peppers do add a lot of flavor. I’d try adding 1/2 cup julienne cut sun dried tomatoes!

  23. 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!5 stars

    1. 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.

  24. 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.  LOL5 stars

    1. Gail, I am so happy to hear this! Thanks for taking time to leave this lovely review and for sharing the recipe with your daughter too!

  25. 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). 

    1. 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!

    1. 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!

  26. 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?

    1. 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.

  27. This was so easy and delicious! If anyone here is also on Weight Watchers, this recipe is only 1 freestyle point!5 stars

  28. 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?

    1. 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.

  29. 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 !!

  30. 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!  5 stars

  31. 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. 2 stars

    1. 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.

  32. 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?

    1. 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!

  33. 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??

    1. 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!

  34. 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?

    1. 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.

  35. 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!5 stars

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

    1. 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!

  37. Made this when I was recovering from hospital.  Was easy to make and everyone Loved it.  Put on regular rotation!5 stars

  38. So so delicious!

    I added fewer olives (not huge fans) and roasted peppers myself at home because I didn’t have any jarred ones.

    My hubby and I love it! We served it with quinoa and roasted zuchinni and squash.5 stars

  39. Oh my. My husband wants to marry me all over again. The house smells wonderful, and this was delicious. I served it over baby spinach, and  I am guessing I’ll do rice or a grain with the leftovers. Humble chicken thighs can be something special! 5 stars

    1. Hi Alyssa! I’m sorry this recipe didn’t turn out as you expected. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed it!

  40. Awesome receipe and again great for my weekly meal prep. We don’t like spicy so I left out the jarred red peppers. and chopped up a. whole. yellow pepper that I had.  5 stars

    1. Thank you for taking the time to try this recipe and share this kind review, Kiki! I’m so happy to hear that this recipe was another hit!

  41. Also used the IP for this recipe with first sautéing in the IP and pressure cooking for 15 minutes. Used chicken thighs instead of chicken breast and served with brown rice-so flavorful! Will definitely be making this regularly.5 stars

  42. This was delicious and so easy! My husband loved it too. I used bone -in skinless chicken thighs because we prefer them and doubled the oregano and thyme. Also topped with pinenuts along with the feta cheese. Thank you so much for this recipe. I’ve passed it on to family members and will definitely be making it again.5 stars

    1. Hi Beth! SO GLAD you enjoy this! I don’t recommend salmon (it will fall apart and over cook in a slow cooker) but you might enjoy some of these salmon recipes: https://www.wellplated.com/tag/salmon/

  43. Soooo delish! Made this tonight and will definitely make again, I wouldn’t change a thing! Thank you!!!5 stars

  44. Making this right now in the slow cooker I added garbanzo beans and a few capers … let you know how it comes out ! 

  45. OMG, this was amazing…I did make it in the oven & made Roasted Broccoli & Cauliflower with Parmesan & garlic, and made rice on the stove top…Mmmm (even good left overs tomorrow…) Thanks for such a great recipe…Bonita5 stars

    1. I’m SO pleased to hear this, Bonita! Thank you for taking the time to share this kind review!

  46. Just wanted to let you know we absolutely love this recipe! I make it atleast once a month. I shred it then have it on pita or naan with a lettuce greek salad. Delicious! Thanks for sharing5 stars

    1. Thank you for taking the time to share this kind review, Danielle! I’m so pleased that you’ve enjoyed it!

  47. These recipes look amazing! Ive already tried two and have bookmarked this site for future use. Plus your writing skills and use of humor adds the creme dela creme to your articles. thank you for blessing me with these wonderful meal ideas with some chuckles on the side!

    1. Thank you for taking the time to share this incredibly kind comment, Peggy! I hope you continue to enjoy the recipes you try!

  48. Completely scrumptious! I used the leftovers on your Anytime Arugula Salad and that was amazing also!! I had to leave off a few things for my picky husband, but the flavor was still great! Thank you!5 stars

  49. I have made this recipe countless times and changed it up a little bit this evening. I used 6 bone in/skin on chicken thighs, doubled the marinade ingredients, and cooked on low for 4 hours. So much flavor and fall off the bone tender! Even my husband loved it! Your recipes continue to inspire, Erin!5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Holli! Thank you for sharing this kind review!

  50. This was delicious and so easy to make.  I did sub chicken tenders for breasts and used the instant pot instead of slow cooker.  I cooked on the pressure cook setting for 3 minutes.  Believe 2 would be enough though.   

    We’ll definitely be adding this to our rotation. 5 stars

  51. Delicious.  I made this last night and it was a big hit.  The chicken was tender and the flavor of the roasted peppers, Kalimata olives in the red wine vinegar sauce was  perfect served over some Basmati rice. 5 stars

  52. Made this tonight and it was soooo good! I love Mediterranean flavors!  Instead of using a slow cooker I used my Dutch oven and it came out delicious.  I added diced zucchini to the mix and then paired the meal with whole wheat linguini.  Thank you for a delicious, easy meal!5 stars

    1. YAY, I am so so pleased to hear it! Thanks for taking time to share this lovely review and your tweaks as well!

  53. This is a fabulous dish! I felt like a professional chef when my hubby and I tasted it for the first time! He usually doesn’t like chicken breast, says it’s too dry. But not this!!! He said it was the most tender he had eaten and I agree! It smells so good cooking too! I served it with orzo pasta and will try couscous next time! It’s a keeper!5 stars

  54. I made this last week and it was quick, easy and excellent! My husband loved it and said it’s a keeper! I passed it on to my daughter who is a big fan of Greek food. 5 stars

    1. Hi Tara! I used boneless, skinless chicken breasts for this recipe, but other readers have reported success with using bone-in chicken thighs instead.

    1. Hi Emma! The roasted red peppers do add a lot of flavor, and pepperoncini will add a different flavor profile. I’d try adding 1/2 cup julienne-cut sun-dried tomatoes instead!

  55. We love this recipe! I am making it for another family and will need to cook more than what can fit in my crockpot. Have you ever made this in the oven and was it as good?5 stars

    1. Hi Janell! I have not tried this myself yet, but 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!

  56. I’ve made this before in the slow cooker. And it was excellent! This time, bc I didn’t think ahead ??‍♀️, I was going to try the instapot. Anybody have any tips for using this recipe in an instapot? Thank you in advance!

    1. I’m so happy that you enjoyed it, Kate! While I haven’t tried this in the Instant Pot myself, a handful of readers have commented with their positive results. I hope this helps!

  57. I have this in my crockpot now. As I was making it was was wondering about draining the liquid for the olives. I saw you mentioned to drain the red peppers, but not the olives. I did drain the liquid as I felt all of the sodium in the brine would make too salty. What is the correct way to handle the olives- drain or undrained. Fingers crossed I didn’t mess it up and it comes out as good as everyone is saying…

  58. Hi! Making this now and noticed a lot of juices (but I drained everything). Is this a good sign? haha
    Thank you!

    1. Hi Christina! There will be some liquid from the vinegar mixture, so that should be fine. I hope you enjoyed the recipe!

  59. This was delicious and really hit the spot! I added artichoke hearts and opted to brown the chicken and bake in the oven, covered at 325 for 1 hour. The chicken was moist and delicious! I served it over penne.5 stars

  60. This was absolutely delicious beyond words!! Never had this mix of flavors and they were amazing. Put on couscous with a sprinkle of feta.5 stars

    1. Hi Kelli! Browning the chicken adds more flavor, so I recommend not skipping that step, but other readers have tried the recipe without that step and enjoyed the results. I hope this helps!

  61. This is a great, quick week night meal! I was in a pinch for what to make for dinner and, thankfully, had all these ingredients on hand. I only had green olives and was worried it would affect the taste, but didn’t notice a big difference. Even my husband, who hates olives thought it was delicious! To make it a one pot dish, I browned the chicken in the Instant Pot, then cooked on high for 10 minutes. Came out perfect – thank you, Erin!5 stars

  62. Tasty and easy to make. I used chicken thighs with bone in because it was what I had in refrigerator.
    I served toasted pine nuts and goat cheese on the side to sprinkle over the dish. I doubled the recipe so there was enough for my family for lunch the following day.
    I purchased the cookbook The Well Plated by Erin Clark which I highly recommend. Every recipe I have made has been a hit.5 stars

    1. I’m so happy that you enjoyed it, Katherine! Thank you for sharing this kind review and for purchasing my cookbook!

  63. Love this recipe! I used boneless, skinless chicken breasts and the chicken was so tender it fell apart when I was taking it out of the slow cooker. Will definitely be making it again. Thanks again Erin for another great recipe!5 stars

  64. This is amazing and so light. We served it over lemon garlic pasta and my husband who isn’t a fan of olives loved them in this! We made double and gave half to some friends who had just moved. They enjoyed it too. I’m so excited to make this again.5 stars

  65. I was really disappointed by this recipe considering the description you gave here. The chicken barely had any flavor, and while the vegetables tasted really good, the vinegar-ish flavor was strong enough that I could only eat so much of that. I don’t know how big your crockpot is but there was no way for me to put the vegetables “around but not on top of” the chicken. I either had to pick up the chicken and put it on top, or cover everything over with vegetables, and since you said specifically *not* to cover the chicken at all, I placed it on top of the vegetables.

    I don’t know if I just did something wrong or what, but the chicken was really bland.1 star

    1. Hi Ashley, thanks for taking the time to give this recipe a try! I’m sorry to hear it wasn’t a hit for you. Many others have tried it and enjoyed it, but I know everyone has different tastes. I truly wish you would’ve enjoyed it!

  66. The flavors of this recipe came together so nicely. The red wine vinegar wasn’t overpowering but really took this over the top for us. I used both breasts & thighs. Simple yet flavorful. Will definitely be making again. Thank you.5 stars

    1. I’m so happy that you enjoyed the recipe, Nancy! Thank you for sharing this kind review!

  67. Made exactly as directed but also added 1/2 cup or so of olive brine (by accident) and it was amazing. This is a keeper 👍🏼.5 stars

  68. I made this on the stove top using chicken thighs, yellow onions and fresh mini bell peppers in a saute pan! I accompanied it with a side salad and used the same vinegar honey mixture but added olive oil, salt & pepper as the dressing. It was delish! Thanks so much for your recipe!5 stars

  69. My husband, the chef, found this totally tasteless. I felt our choice of feta bore some of the guilt. It was very bland. Were it not for the calmata olives I, too, felt it was a lot of effort for the result.3 stars

    1. I’m sorry to hear this wasn’t what you hope for, Jackie. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  70. Ummm, this is in the crockpot right now and all of the minced garlic has turned teal!! I followed the recipe exactly, I hope it’s still edible???5 stars

    1. Hi Elisabeth! I am not sure what you mean when you say it has turned tea, but I hope you were still able to enjoy it!