Best Crock Pot Chicken Greek Style Recipes

SLOW COOKER GREEK CHICKEN

Slow Cooker Greek Chicken image

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

Provided by Erin Clarke / Well Plated

Time 3h20m

Number Of Ingredients 14

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))

Steps:

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.

Nutrition Facts : ServingSize 1 (of 4), Calories 399 kcal, Carbohydrate 13 g, Protein 50 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 140 mg, Fiber 2 g, Sugar 9 g

CROCK POT GREEK LEMON CHICKEN

Crock Pot Greek Lemon Chicken image

This really tastes like restaurant greek chicken we get here in the Chicago area. Moist chicken, lots of flavorful sauce. Start with frozen chicken breasts and a few ingredients you have in your pantry, end up with lots of compliments. No browning the chicken, just plop it in, set it and go.

Provided by Deb Wolf

Categories Chicken Breast

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken breasts, frozen*
1 teaspoon oregano
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1/2 teaspoon lemon rind, grated (optional)
1 cup chicken broth, divided use (or 1 cup same amount of water and 4 tsp. chicken bouillon powder)
3 tablespoons lemon juice (bottled is fine)
2 -3 garlic cloves, minced
1 teaspoon cornstarch

Steps:

Spray crock pot with non-stick.
Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
Sprinkle both sides of each frozen breast with seasonings, add to pot.
Cover and cook on low 6 - 8 hours.
Remove chicken to plate and keep warm.
Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
Heat, stirring constantly, until mixture comes to boil and sauce thickens.
Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
* You can cook as few as 2 breasts with the same quantity of other ingredients.