Slow Cooked Greek Style Chicken Recipe
Transform your dinner routine with this flavorful Slow Cooked Greek Style Chicken Recipe—an easy, hands-off dish that delivers authentic Mediterranean taste right to your table. Tender, bone-in chicken thighs are seared to golden perfection, then slow-cooked in a zesty broth infused with lemon, garlic, oregano, and warm spices like paprika and cumin. Accentuated by briny Kalamata olives and finished with creamy crumbled feta and fresh dill, this comforting recipe is a celebration of Greek flavors. Perfect for busy weeknights or casual entertaining, serve this dish with roasted vegetables, rice, or crusty bread to soak up every last drop of the luscious sauce. With just 15 minutes of prep time and rich, slow-simmered results, this crowd-pleasing meal is your new go-to for effortless elegance.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 large Red onion, thinly sliced
- 4 cloves Garlic cloves, minced
- 1 large Lemon, juiced and zested
- 3 tablespoons Olive oil
- 2 teaspoons Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 cup Chicken broth
- 0.5 cup Kalamata olives, pitted and halved
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a skillet over medium-high heat, add 2 tablespoons of olive oil. Sear the chicken thighs skin-side down until golden brown, about 4-5 minutes. Flip and cook for another 2 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the red onion and garlic until fragrant, about 2-3 minutes.
Transfer the sautéed onion and garlic to the slow cooker. Add the chicken thighs on top.
In a small bowl, whisk together lemon juice, lemon zest, dried oregano, cumin, paprika, and chicken broth. Pour this mixture over the chicken in the slow cooker.
Cover the slow cooker and cook on low heat for 5 hours, or until the chicken is tender and juicy.
In the last 30 minutes of cooking, add the Kalamata olives to the slow cooker.
Once done, garnish the chicken with crumbled feta cheese and fresh dill before serving.
Serve warm with a side of roasted vegetables, rice, or crusty bread to soak up the flavorful juices.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
