This slow cooker Greek chicken with olives and tomatoes is the kind of weeknight meal that feels effortless yet special. Tender chicken breasts soak up lemon, oregano, and garlic while cherry tomatoes burst into a light, savory sauce. It’s ideal for busy evenings, batch cooking, or when you want relaxed Mediterranean flavor with zero fuss.
Why you’ll love this dish
This recipe hits the sweet spot between convenience and freshness. It cooks hands-off in the slow cooker, requires just a handful of pantry staples, and yields bright, savory flavors that feel Mediterranean without complicated technique. It’s also family-friendly and scales easily for meal prep.
"I made this on a rainy weeknight and everyone asked for seconds—simple, bright, and perfectly tender."
If you like rich, creamy sides to sop up the juices, pair it with a side like Creamy Gnocchi with Spinach and Feta for a comforting Mediterranean combo.
Step-by-step overview
- Prep the chicken and whisk a lemon-garlic herb dressing.
- Pour the dressing over the chicken in the slow cooker.
- Scatter cherry tomatoes, kalamata olives, and red onion over the top.
- Add a splash of chicken broth, cover, and slow-cook (low 6 hours or high 3 hours).
- Finish with fresh parsley and serve with starch or greens.
This quick roadmap helps you plan timing, set the slow cooker, and know when the dish will be ready without surprises.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1/4 cup olive oil (extra-virgin is best for flavor)
- 1 tbsp lemon juice (fresh is preferred)
- 2 cloves garlic, minced (or 1 tsp jarred)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt (adjust if using low-sodium broth)
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- 1/2 cup kalamata olives, pitted (or green olives; rinse if very salty)
- 1/2 cup chicken broth (use low-sodium to control salt)
- 1/2 red onion, thinly sliced
- 1 tbsp chopped fresh parsley, for garnish
Notes/substitutions: swap bone-in thighs for more flavor (increase cooking time slightly). For a dairy touch, top with crumbled feta just before serving. If you don’t have kalamata, use Castelvetrano or Castelvetrano-like green olives for a milder taste.
Step-by-step instructions
- Place the chicken breasts in the slow cooker in a single layer.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
- Pour the mixture over the chicken, turning breasts to coat evenly.
- Scatter halved cherry tomatoes, kalamata olives, and sliced red onion over and around the chicken.
- Pour 1/2 cup chicken broth into the slow cooker (this keeps the chicken moist and creates a light pan sauce).
- Cover and cook on low for 6 hours or on high for 3 hours.
- Check the internal temperature of the thickest breast; it should reach 165°F (74°C).
- Garnish with chopped fresh parsley before serving.
Pro tip in the steps: if you prefer a slightly thicker sauce, remove the chicken at the end, set the cooker to high, and whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) for a minute or two until it thickens, then return the chicken.
Best ways to enjoy it
- Serve over steamed rice, orzo, or couscous to soak up the juices.
- Spoon it atop a pile of wilted spinach or a Greek salad for a lighter meal.
- For a hearty Mediterranean plate, add roasted potatoes or pita and tzatziki.
- Make it part of a comfort-food spread with a simple soup or starter—pair with Grandma’s Chicken Soup: The Ultimate Comfort in a Bowl if you want a double-helping of homey flavors.
Presentation tip: Arrange the chicken on a shallow platter, spoon tomatoes and olives over the top, and finish with lemon zest for brightness.
Storage and reheating tips
- Refrigerate: Store in an airtight container for up to 3–4 days. Cool to room temperature no longer than 2 hours after cooking.
- Freeze: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a saucepan over medium-low heat until 165°F (74°C), or microwave in short bursts stirring between until piping hot. If frozen, defrost completely before reheating to avoid uneven heating.
- Safety: Do not leave the cooked chicken at room temperature for more than 2 hours. Once thawed, use within 24 hours if not reheating immediately.
Helpful cooking tips
- Searing optional: For extra color and flavor, quickly sear the chicken (1–2 minutes per side) in a hot skillet before placing it in the slow cooker. It’s not required but adds depth.
- Avoid dryness: Don’t overcook boneless breasts—use the low setting when possible. Check with a thermometer.
- Salt control: Olives and broth add salt. Taste the sauce at the end and adjust if needed before adding extra salt.
- Pitted olives: Use pitted kalamatas to save time and avoid biting into pits. If using whole olives, remove pits first.
- Thickening sauce: Use a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) or remove some liquid and simmer it in a pan to reduce for a concentrated sauce.
Creative twists
- Mediterranean veggie boost: Add quartered artichoke hearts or sliced bell peppers with the tomatoes.
- Vegetarian take: Replace chicken with large portobello caps or chickpeas and cook until heated through (timing will differ).
- Greek lemon-oregano twist: Add extra lemon zest and a splash of white wine in place of some broth.
- Spicy variation: Add a pinch of red pepper flakes or a chopped pickled pepper for heat.
- One-pot oven option: If you don’t have a slow cooker, bake covered at 350°F for about 35–45 minutes until chicken reaches 165°F.
Common questions
Q: How long does prep take?
A: Active prep is about 10–15 minutes—mostly mixing the dressing and halving the tomatoes.
Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken before slow-cooking to ensure even, safe cooking. If you must use frozen, increase cooking time and verify the internal temperature reaches 165°F throughout.
Q: Can I cook this on high only?
A: Yes — cook on high for roughly 3 hours. Times vary by slow cooker model, so always check the internal temp.
Q: How do I thicken the sauce?
A: Remove the chicken and thicken the sauce by stirring in a cornstarch slurry or simmering on the stove until reduced.
Q: Is this recipe freezer-friendly?
A: Yes. Cool the dish, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I make this ahead for guests?
A: Absolutely. Cook it the day before, refrigerate, then gently reheat. Finish with fresh parsley and a squeeze of lemon just before serving to refresh flavors.
If you want more slow-cooker or comforting mains, I can suggest side recipes and timing for batch cooking.
Greek Chicken with Olives and Tomatoes
Ingredients
Chicken and Marinade
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1/4 cup olive oil (extra-virgin is best for flavor)
- 1 tbsp lemon juice (fresh is preferred)
- 2 cloves garlic, minced (or 1 tsp jarred)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt (adjust if using low-sodium broth)
- 1/4 tsp black pepper
Vegetables and Accompaniments
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- 1/2 cup kalamata olives, pitted (or green olives; rinse if very salty)
- 1/2 cup chicken broth (use low-sodium to control salt)
- 1/2 pieces red onion, thinly sliced
- 1 tbsp chopped fresh parsley, for garnish
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
- Pour the mixture over the chicken, turning breasts to coat evenly.
- Scatter halved cherry tomatoes, kalamata olives, and sliced red onion over and around the chicken.
- Pour 1/2 cup chicken broth into the slow cooker to keep the chicken moist and create a light pan sauce.
Cooking
- Cover and cook on low for 6 hours or on high for 3 hours.
- Check the internal temperature of the thickest breast; it should reach 165°F (74°C).
- Garnish with chopped fresh parsley before serving.