Description
This slow cooker Greek chicken is a vacation for your taste buds without leaving your kitchen. Tender, juicy, and bursting with Mediterranean flavors, it’s the easiest way to transport yourself to a seaside taverna.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs
- 2 tablespoons (30ml) extra virgin olive oil
- 3 cloves garlic, minced
- 1 large red onion, sliced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 cup (175g) cherry tomatoes, halved
- ½ cup (85g) kalamata olives, pitted
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons (6g) dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup (240ml) chicken broth
- ½ cup (120g) crumbled feta cheese
- 2 tablespoons (8g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Season chicken thighs with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden brown.
- Place sliced red onion and half the minced garlic at the bottom of your slow cooker.
- Arrange the seared chicken thighs on top and sprinkle with half of the dried oregano, thyme, and rosemary.
- Combine chicken broth, lemon juice, lemon zest, remaining olive oil, and remaining garlic in a bowl. Whisk together and pour over the chicken.
- Add bell peppers, cherry tomatoes, and kalamata olives around and on top of the chicken. Sprinkle with remaining herbs and season with additional salt and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and easily pulls apart.
- Before serving, stir in half of the crumbled feta cheese. Garnish with remaining feta and fresh parsley.