My slow cooker sometimes feels like my little BFF in the kitchen. I love that it’s so reliable and hard working, perfect for using any time of year and if you get the right recipes, makes such tasty meals that are waiting on me at the end of the day. And of course, you know me, I tend to prefer healthy slow cooker chicken recipes. (That’s a round up of 15+ recipes.) Cause healthy is my thing. And chicken is my go to. Today, we’re staying right on target with that. Slow cooker Greek chicken with roasted red peppers, olives, spinach and the perfect mix of seasonings is so flavorful! It’s quick and easy to prep - 10 minutes max - and dinner will be waiting on you at the end of the day! It’s also really versatile - you can serve it over couscous, orzo or another pasta, or pair it with polenta or rice. Or just some crusty bread from the bakery. Nom nom nom. And the smells are going to be enticing you to the table! So let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make crock pot Greek chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: You can use boneless, skinless chicken breasts or thighs - or a combination of the two. Onion: I prefer a red onion for this recipe, but I’ve subbed a regular onion in a pinch before too and that was fine. Red peppers: You can make your own, but it’s awfully convenient to use a jar of roasted red peppers to make this recipe super quick and easy to prep. Olives: These add great flavor when they cook all together with the chicken and veggies, but you could wait and serve the chicken with olives if you want to leave it out of the main dish (for picky eaters, for instance). Cheese: I love crumbled, feta cheese sprinkled over this dish when serving. You could also try it with crumbled goat cheese if you prefer.
So much yum. As is, this recipe is gluten-free and low-carb. You could certainly leave it as such and enjoy it as is, but we tend to serve it up over rice or pasta. Here are a few suggestions for accompaniments.
Serving Suggestions:
Couscous Orzo Spaghetti Polenta Steamed rice Crusty bread
Last thing, let’s talk about what to do with leftovers. Leftover Greek chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet on the stove or in single servings in the microwave until warmed through. Or you can freeze any extras. Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet. I hope you give this a try to make your dinner routine a little less stressful. And a little more flavorful. Enjoy! XO, Kathryn Chicken: You can use boneless, skinless chicken breasts or thighs - or a combination of the two. Onion: I prefer a red onion for this recipe, but I’ve subbed a regular onion in a pinch before too and that was fine. Red peppers: You can make your own, but it’s awfully convenient to use a jar of roasted red peppers to make this recipe super quick and easy to prep. Olives: These add great flavor when they cook all together with the chicken and veggies, but you could wait and serve the chicken with olives if you want to leave it out of the main dish (for picky eaters, for instance). Cheese: I love crumbled, feta cheese sprinkled over this dish when serving. You could also try it with crumbled goat cheese if you prefer. Leftovers: The leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet on the stove or in single servings in the microwave until warmed through. Freeze: You can also freeze any leftovers. Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.
