Greek Chicken with Olives and Tomatoes
This effortless slow cooker Greek chicken is tender and savory, flavored with lemon, garlic, and oregano, served with cherry tomatoes and olives for a comforting meal.
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.
Notes
For more flavor, consider swapping bone-in thighs (increase cooking time slightly). Top with crumbled feta before serving for a creamy touch. If you don’t have kalamata olives, use Castelvetrano or similar green olives for a milder taste.