Slow Cooker Greek Chicken

Prep Time: 20 mins | Cook Time: 30 hrs | Total Time: 3 hrs 20 mins | Yield: 4 Servings

If you have a lot of time to spare before lunch or dinner, then you have got to give this recipe a try! Oh, man, this is worth all your time and effort! You have yourself a meal to remember! Have a great day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 tbsp extra-virgin olive oil

2 lbs boneless skinless chicken breasts or thighs

½ tsp kosher salt

¼ tsp ground black pepper

1 jar roasted red peppers (12 ounces), drained and chopped

1 c kalamata olives drained

1 medium red onion cut into ½-inch chunks

3 tbsp red wine vinegar

1 tbsp minced garlic from about 3 large cloves

1 tsp honey

1 tsp dried oregano

1 tsp dried thyme leaves

½ c feta cheese optional for serving

Chopped fresh herbs: any mix of basil parsley, or thyme, optional for serving (I used fresh thyme)

Directions:

Apply cooking spray in a 5-quart slow cooker.

Place a large skillet on the stove and turn the heat to medium-high.

Add oil and allow it to become hot.

Season the chicken with salt and pepper, then put them into the skillet. Cook each side for about 2 minutes or until golden brown.

Remove the chicken from the skillet into the slow cooker.

Place the olives, onions, and pepper all over the chicken.

In a mixing bowl, add garlic, honey, red wine vinegar, thyme, and oregano. Stir until well mixed.

Pour the mixture on top of the chicken and veggies.

Cover the slow cooker and cook for about 1 ½ to 2 hours on a high setting or 4 hours on a low setting.

Garnish each serving with fresh herbs and feta cheese.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.

Nutrition Facts:

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