Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth (or white wine for extra flavor)
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- Fresh parsley for garnish (optional)
If you don’t have chicken breasts, thighs work beautifully too, offering richer flavor. And if you’re fresh out of chicken broth, a little water with a bouillon cube does the trick just fine.
Instructions
- Begin by placing the chicken breasts at the bottom of your slow cooker. It’s a step that feels as grounding as setting the foundation for a good story.
- In a small bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper. Pour this fragrant mixture over the chicken.
- Add the chicken broth (or white wine) into the slow cooker, ensuring the chicken is well-coated. This liquid gold will keep everything tender and juicy.
- Scatter the kalamata olives over the top. They’ll add a delightful burst of flavor that reminds me of my mom’s knack for turning pantry staples into something extraordinary.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. The low and slow method is my favorite—it gives me the freedom to tackle the day while dinner takes care of itself.
- Once cooked, sprinkle crumbled feta over the chicken and let it melt slightly from the residual heat.
- Garnish with fresh parsley before serving, if desired. It’s a small touch, but it adds a pop of color that makes the dish feel extra special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Greek Chicken, recipe, cooking, food
