Crockpot Greek Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 medium red onion thinly sliced
- 1 cup roasted red peppers drained and chopped
- ⅔ cup Kalamata olives pitted
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup red wine vinegar
- ¼ cup low-sodium chicken broth
- 2 cups fresh baby spinach
- 1 tablespoon olive oil
- Juice of 1 lemon
- Optional garnishes: crumbled feta cheese fresh parsley, lemon wedges
Instructions
- Lightly grease the inside of a 6-quart slow cooker with non-stick spray or a small amount of olive oil.
- Place the chicken in the bottom of the slow cooker.
- Layer the red onion, roasted red peppers, and Kalamata olives on top of the chicken.
- In a small bowl, whisk together garlic, oregano, thyme, salt, pepper, red wine vinegar, chicken broth, and olive oil. Pour over the chicken and vegetables.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- About 15 minutes before serving, stir in the baby spinach and let it wilt in the heat.
- Squeeze fresh lemon juice over the chicken and stir gently.
- Serve warm, topped with optional feta cheese, parsley, and lemon wedges if desired.
Notes
Prep Time: 15 minutes | Cooking Time: 6 hours (low) or 3 hours (high) | Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
Kcal: Approximately 320 kcal per serving | Servings: 6 servings