Description
This Slow Cooker Greek Chicken recipe offers an easy and flavorful Mediterranean-inspired dish perfect for hands-off cooking. Tender boneless, skinless chicken breasts are marinated in a creamy blend of Greek yogurt, fresh lemon juice, garlic, and herbs, then slow-cooked to perfection with briny Kalamata olives and rich feta cheese. Finished with fresh red onion and cucumber toppings, this dish is a delightful combination of tangy, savory, and fresh flavors that bring Mediterranean bliss to your dinner table.
Ingredients
Scale
Marinade and Chicken
- 1 cup Plain Greek Yogurt
- 1/4 cup Fresh Lemon Juice
- 2 tablespoons Olive Oil
- 4 cloves Minced Garlic
- 2 teaspoons Dried Oregano
- 1 tablespoon Dried Parsley
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 pounds Boneless, Skinless Chicken Breasts
Additional Ingredients
- 1/2 cup Kalamata Olives
- 1 cup Feta Cheese
- 1 medium Red Onion, thinly sliced
- 1 medium Cucumber, thinly sliced or diced
Instructions
- Prepare the Marinade: In a medium bowl, mix together the plain Greek yogurt, fresh lemon juice, olive oil, minced garlic, dried oregano, dried parsley, salt, and black pepper until smooth and well combined.
- Combine Chicken and Marinade: Place the boneless, skinless chicken breasts into the slow cooker. Pour the prepared marinade evenly over the chicken, ensuring all pieces are coated.
- Cook the Chicken: Cover the slow cooker with its lid and set it to cook on Low for 6 to 7 hours or on High for 3 to 4 hours, allowing the chicken to become tender and infused with the marinade flavors.
- Add Olives and Feta: About 30 minutes before the cooking time is complete, stir in the Kalamata olives and crumbled feta cheese, allowing their flavors to meld with the chicken during the final stage of cooking.
- Rest and Serve: Once cooking is done, let the chicken rest in the slow cooker for a few minutes. Serve topped with fresh sliced red onion and cucumber to add a crunchy, fresh contrast to the creamy and savory chicken.
Notes
- The chicken can be substituted with boneless, skinless chicken thighs for a juicier texture.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your feta cheese and olives.
- For a spicier kick, add some crushed red pepper flakes to the marinade.
- Serve this dish with warm pita bread or over a bed of rice or quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
