Slow Cooker Greek Chicken with Olives and Tomatoes

Name: Slow Cooker Greek Chicken with Olives and Tomatoes
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Greek
Ingredients: 4 boneless, skinless chicken breasts; 1/4 cup olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup cherry tomatoes, halved; 1/2 cup kalamata olives; 1/2 cup chicken broth; 1/2 red onion, sliced; 1 tbsp chopped fresh parsley

Author: Tessa

Published: April 19, 2025

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There’s something magical about Greek flavors – the bright lemon, fragrant oregano, and briny olives that transport you straight to a sunny Mediterranean taverna. My slow cooker Greek chicken recipe brings all those vibrant tastes to your kitchen with barely any effort, because who has time to babysit a stove? I discovered this dish during a crazy workweek when I needed dinner to basically cook itself, and now it’s my go-to for busy days. Just toss everything in the pot in the morning, and come home to chicken so tender it falls apart, swimming in the most aromatic sauce. The smell alone will make your whole house feel like a Greek island getaway!

Why You’ll Love This Slow Cooker Greek Chicken

This recipe is my secret weapon for delicious, stress-free meals. Here’s why it’ll become your favorite too:

Set it and forget it – Dump everything in the slow cooker and let it work its magic while you go about your day
Bursting with Mediterranean flavors – The garlic, lemon, and oregano create that classic Greek taste we all crave
Makes the most tender chicken – Slow cooking keeps every bite juicy and flavorful
Perfect for meal prep – The leftovers taste even better the next day!
Customizable – Add your favorite veggies or adjust the spices to make it your own

Ingredients for Slow Cooker Greek Chicken

Gathering your ingredients is half the battle, and lucky for you, this recipe keeps things simple with mostly pantry staples. Here’s what you’ll need to make magic happen in your slow cooker:

4 boneless, skinless chicken breasts – about 1.5 pounds total (thighs work great too if you prefer darker meat)
1/4 cup olive oil – use the good stuff here, it makes all the difference!
1 tbsp lemon juice – fresh squeezed if you can, but bottled works in a pinch
2 cloves garlic, minced – or 1/2 teaspoon garlic powder if you’re garlic-shy
1 tsp dried oregano – rub it between your fingers to wake up the flavors
1 tsp dried thyme – my secret weapon for that authentic Greek taste
1/2 tsp salt – I like kosher salt for even seasoning
1/4 tsp black pepper – freshly ground if possible
1 cup cherry tomatoes, halved – they hold up better than diced tomatoes
1/2 cup kalamata olives – pitted is easier, but pit them yourself if you enjoy the challenge
1/2 cup chicken broth – low-sodium so you can control the salt
1/2 red onion, sliced – they sweeten up beautifully during cooking
1 tbsp chopped fresh parsley – for that final pop of color and freshness

See? Nothing fancy, just good, honest ingredients that come together to create something spectacular. I always double check I’ve got everything laid out before starting – nothing worse than realizing halfway through that you’re out of olives!

How to Make Slow Cooker Greek Chicken

Alright, let’s get cooking! This recipe is so simple you’ll wonder why you haven’t been making it every week. Just follow these easy steps and you’ll have a Greek feast waiting for you when you’re ready to eat.

Step 1: Prepare the Marinade

First things first – let’s wake up those flavors! Grab a small bowl and whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. I like to use a fork to really blend everything together – you’ll see the mixture turn a beautiful golden color as the herbs release their oils. This is where the magic starts!

Pro tip: If you’ve got an extra 30 minutes, spread this marinade over the chicken and let it sit at room temperature. It’s not absolutely necessary, but it gives the flavors a head start. Just don’t leave it too long or the lemon juice will start to “cook” the chicken.

Step 2: Layer Ingredients in Slow Cooker

Now for the easy part – assembly! Place the chicken breasts in your slow cooker first – they should fit snugly without overlapping too much. Pour that gorgeous marinade over top, making sure each piece gets evenly coated. Then scatter the halved cherry tomatoes, kalamata olives, and sliced red onion all around.

Here’s my little secret: I like to tuck some of the veggies underneath the chicken too – it helps flavor the broth from all angles. Finally, pour in the chicken broth – it should just barely cover the bottom of the pot. You don’t want to drown the chicken, just give it enough liquid to stay moist and create that delicious sauce.

Slow Cooker Greek Chicken - detail 1

Step 3: Cook and Garnish

Pop the lid on and set your slow cooker! For tender, fall-apart chicken, I recommend the low setting for 6 hours. If you’re in more of a hurry, high for 3 hours works too, though the texture won’t be quite as melt-in-your-mouth perfect.

When that heavenly aroma fills your kitchen and makes your stomach growl, it’s time to check for doneness. The chicken should shred easily with a fork – if it doesn’t, give it another 30 minutes. Right before serving, sprinkle with that fresh chopped parsley. It adds such a nice pop of color and freshness against the rich sauce!

One last tip: Resist the urge to stir while cooking – letting everything sit in layers helps the flavors develop beautifully. Trust the process and you’ll be rewarded with the most delicious Greek chicken you’ve ever made!

Tips for Perfect Slow Cooker Greek Chicken

Over the years, I’ve picked up some tricks that take this dish from good to “Oh my goodness, can I have the recipe?” Here are my can’t-live-without tips for the best Greek chicken every single time:

Don’t skip the fresh parsley – I know it’s tempting to use dried, but that final sprinkle of fresh herbs makes all the difference. It adds brightness that cuts through the rich flavors.

Brown the chicken first if you’ve got time – A quick 2-minute sear in a hot pan before slow cooking adds incredible depth. The golden crust locks in juices and gives the sauce extra flavor.

Use the best olives you can find – Cheap olives can taste metallic. Splurge on good kalamatas – their briny, almost wine-like flavor is what makes this dish special.

Add vegetables halfway for crunch – If you like some texture, throw in bell peppers or zucchini during the last 2 hours of cooking. They’ll stay slightly crisp instead of turning to mush.

Let it rest before serving – I know it’s hard to wait, but giving the chicken 10 minutes to soak up all those juices makes each bite even more tender and flavorful.

Slow Cooker Greek Chicken - detail 2

Variations for Slow Cooker Greek Chicken

One of my favorite things about this recipe is how easily you can tweak it to suit your mood or what’s in your fridge! Here are some of my go-to variations that keep things interesting without straying too far from those delicious Greek flavors:

Switch up the protein – Chicken thighs work beautifully here if you prefer darker meat (and they’re often cheaper too!). Just reduce cook time by about 30 minutes since they’re more forgiving. For a vegetarian twist, chickpeas make an amazing substitute – add them during the last hour so they don’t turn to mush.

Cheese lovers unite – Crumble some feta over the top right before serving for that classic Greek tang. Or stir in a handful of shredded mozzarella during the last 30 minutes if you want that melty, gooey goodness.

Veggie boost – I often toss in a handful of baby spinach during the last 15 minutes – it wilts perfectly into the sauce. Artichoke hearts are another favorite addition – their slight tang plays so nicely with the olives.

Spice it up – Add a pinch of red pepper flakes if you like heat, or stir in a tablespoon of sun-dried tomato paste for extra umami depth. My husband loves when I add a teaspoon of smoked paprika – gives it this incredible warmth without being overpowering.

Citrus swap – Out of lemons? Orange juice works surprisingly well here – just use half the amount since it’s sweeter. A splash of vinegar adds brightness too if you’re completely citrus-less.

The beauty of this recipe is how forgiving it is – as long as you keep that garlic-oregano-lemon foundation, you really can’t go wrong. Some of my best kitchen accidents have happened when I thought I’d ruined this dish, only to discover a delicious new variation!

Serving Suggestions for Slow Cooker Greek Chicken

Now that you’ve got this gorgeous Greek chicken ready, let’s talk about how to serve it up right! I’ve tried this dish with just about every side imaginable, and these are my absolute favorite ways to turn it into a complete meal that’ll have everyone asking for seconds:

Fluffy rice or orzo – The sauce from the chicken is liquid gold, and you’ll want something to soak it all up. I usually go for jasmine rice because its delicate flavor lets the chicken shine, but orzo cooked in chicken broth with a squeeze of lemon is my fancy-night-out version. Pro tip: Toast the orzo in a little olive oil before boiling for extra nutty flavor!

Warm pita bread – Nothing beats tearing off a piece of soft pita to scoop up every last bit of that delicious sauce. I like to brush mine with olive oil and sprinkle with za’atar before warming in the oven – takes about 5 minutes at 350°F. Watch them disappear faster than you can say “Opa!”

Classic Greek salad – The crisp cucumbers, tomatoes, and red onion balance the rich chicken perfectly. I keep mine simple with feta, kalamata olives, and a quick lemon-olive oil dressing. Sometimes I’ll add some chopped romaine if I want more greens. It’s like bringing a little bit of Santorini to your dinner table!

Roasted potatoes – For those days when you want serious comfort food, toss some baby potatoes with olive oil, garlic, and oregano, then roast at 400°F until crispy. The crispy edges dipped in that chicken sauce? Pure heaven. My kids fight over the last potato every time.

Tzatziki sauce – A dollop of cool, creamy tzatziki takes this dish to the next level. My quick version is Greek yogurt, grated cucumber (squeezed dry!), garlic, lemon juice, and a pinch of salt. Let it sit for at least 30 minutes so the flavors can mingle – if you can wait that long!

Honestly, this chicken is so flavorful it could probably stand alone, but pairing it with the right sides turns it into a proper feast. My favorite combo? A little rice, a little salad, and plenty of pita for dipping – that way you get a bit of everything in each bite. Just make sure you’ve got napkins handy – things might get messy (in the best possible way)!

Storing and Reheating Slow Cooker Greek Chicken

Okay, let’s talk leftovers – because let’s be real, this Greek chicken tastes even better the next day after all those flavors have really gotten to know each other! I almost always make extra on purpose because it makes the easiest lunches and quick dinners later in the week. Here’s how I store and reheat it to keep that perfect texture and flavor:

Fridge storage: First, let the chicken cool slightly – but don’t leave it out more than 2 hours (food safety first!). Transfer everything – chicken, veggies, and all that glorious sauce – into an airtight container. I like shallow containers so everything cools evenly. It’ll keep beautifully in the fridge for about 3 days. Pro tip: Keep some fresh parsley aside to add when reheating for that bright pop of freshness!

Reheating gently: My favorite method is the stovetop – just scoop what you need into a saucepan over medium-low heat. Add a splash of chicken broth or water if the sauce seems thick. Stir occasionally until heated through, about 5-7 minutes. The microwave works too (we’ve all got busy days!) – cover with a damp paper towel and heat in 30-second bursts, stirring between each. Either way, the chicken should stay juicy and tender, not rubbery.

Now, I know someone’s going to ask about freezing – while you technically can freeze it, the texture of the tomatoes and olives changes a bit when thawed. If you must freeze, I’d recommend removing those before freezing and adding fresh when reheating. But honestly? This dish is so good fresh that it’s worth making just what you’ll eat within a few days. Trust me, it won’t go to waste!

One last storage hack: If you’ve got leftover sauce but no chicken, strain it and keep it in a jar in the fridge. It makes an incredible salad dressing or marinade for your next Greek-inspired dish. Waste not, want not, right?

Frequently Asked Questions

Can I use frozen chicken breasts?
Absolutely! I do this all the time when I forget to thaw chicken. Just add 1-2 hours to the cooking time and make sure the internal temperature reaches 165°F. The texture might be slightly different, but it’ll still taste amazing. Pro tip: If the sauce seems watery from the extra ice melt, thicken it at the end with a cornstarch slurry.

How can I adjust the spice level?
This recipe is super customizable! For more heat, add 1/4-1/2 teaspoon red pepper flakes when you mix the marinade. If you’re spice-sensitive, go easy on the black pepper and garlic. My kids love when I add a teaspoon of honey to balance the flavors – gives it a subtle sweetness that’s just perfect.

What if I don’t have kalamata olives?
No worries! I’ve made this with green olives, black olives, or even capers in a pinch. Each gives a slightly different flavor profile, but they all work. The key is keeping that briny element – if using jarred olives, rinse them first to remove excess salt.

Can I make this in an Instant Pot?
You bet! Use the same ingredients but cook on high pressure for 10 minutes with natural release. The chicken comes out just as tender. Just be sure to deglaze the pot with the broth before pressure cooking – those browned bits add so much flavor!

Why is my chicken dry?
Ah, the dreaded dry chicken! Usually means it cooked too long. Every slow cooker runs a bit differently – mine tends to run hot. Start checking at 5 hours on low. If it’s drying out, try adding an extra 1/4 cup broth next time or using chicken thighs instead (they’re way more forgiving).

Nutritional Information

Now, I’ll be honest with you – I’m a cook, not a nutritionist! The beauty of this slow cooker Greek chicken is that it’s made with wholesome, simple ingredients that come together to create something both delicious and nourishing. The olive oil gives you those good fats, the chicken packs lean protein, and those tomatoes and olives? They’re little antioxidant powerhouses!

That said, nutritional values can vary based on the exact ingredients you use – like how much olive oil gets absorbed or whether you use low-sodium broth. My philosophy? Enjoy food that makes you feel good, savor each bite, and don’t stress about the numbers too much. After all, the Greeks have been eating this way for centuries and they’re doing pretty well, aren’t they?

Remember: Nutritional values are estimates and vary based on ingredients used.

I can’t wait for you to experience how incredibly easy and delicious this slow cooker Greek chicken is! There’s nothing like coming home to that mouthwatering aroma after a long day, knowing dinner is ready and waiting. I’d love to hear how it turns out for you – did you add any special twists? Maybe some extra garlic (no judgment here!) or a sprinkle of feta on top? Drop a comment below and tell me all about your Greek chicken adventure. Happy slow cooking, my friend – may your kitchen always smell like a Mediterranean paradise!