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Slow Cooker Greek Style Chicken
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Slow Cooker Greek Style Chicken

Author: Ann Timm

Ingredients

  • 1 large yellow onion chopped
  • 6 cloves of garlic crushed and sliced
  • 3 lbs. bone-in chicken thighs skin removed
  • 2 tbsp lemon juice approx. 1 lemon
  • 15 oz. fire-roasted tomatoes diced
  • 1/2 cup pitted Kalamata olives halved
  • 2 cups soaked & cooked white beans or two 14 oz. cans drained & rinsed
  • Optional: Lemon slices and crumbled feta cheese for serving
  • Greek Seasoning Mix
  • 1 tsp dried oregano
  • 1/2 tsp each of onion powder garlic powder, parsley, thyme and sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp nutmeg

Instructions

  • Lightly coat the bottom of a 6-quart slow cooker with olive oil or coconut oil.
  • In a small bowl, combine the Greek Seasoning Mix ingredients. Evenly distribute the seasoning mix among the chicken thighs by sprinkling both sides of each thigh with the seasoning mix.
  • Place chopped onion and garlic in bottom of slow cooker. Then arrange the seasoned chicken thighs over the onions and drizzle the lemon juice across the top.
  • Evenly spoon the tomatoes and olives on top of each chicken thigh.
  • Cover and cook on high for 5-6 hours or on low for 7-8 hours.
  • During the last 30 minutes of cooking time, carefully remove the chicken thighs (tongs work best) and place on a platter. Stir in the beans, if using – otherwise, skip this step. Then carefully add the chicken back to the crockpot and continue cooking.
  • When ready to serve, place about a half-cup of rice (or grain-free cauliflower rice) on each plate, if desired. Then place the chicken thighs over the rice with a large ladle or two of the white bean mixture. Garnish with lemon wedges and crumbled feta cheese, if desired. Enjoy!