Greek Crockpot Chicken Recipe 415

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SLOW COOKER GREEK CHICKEN



Slow Cooker Greek Chicken image

Slow Cooker Greek Chicken. Moist, juicy chicken with a bright Mediterranean flavors, roasted red peppers, and feta. Easy, healthy, and absolutely delicious!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 3h20m

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
2 pounds boneless skinless chicken breasts (or thighs)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 jar roasted red peppers ((12 ounces), drained and chopped)
1 cup kalamata olives (drained)
1 medium red onion (cut into 1/2-inch chunks)
3 tablespoons red wine vinegar
1 tablespoon minced garlic (from about 3 large cloves)
1 teaspoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1/2 cup feta cheese (optional for serving)
Chopped fresh herbs: any mix of basil (parsley, or thyme, optional for serving (I used fresh thyme))

Steps:

  • Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side for 1 additional minute. If your skillet isn't large enough to fit all of the chicken pieces, work in batches so that the chicken does not overlap. Transfer the chicken to the slow cooker.
  • Arrange the peppers, olives, and onions around the chicken (do not place on top).
  • In a small bowl or measuring cup, whisk together the red wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and vegetables. Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and the center reaches 165 degrees F. Serve warm, sprinkled with feta and fresh herbs.

Nutrition Facts : ServingSize 1 (of 4), Calories 399 kcal, Carbohydrate 13 g, Protein 50 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 140 mg, Fiber 2 g, Sugar 9 g

SLOW-COOKED GREEK CHICKEN DINNER



Slow-Cooked Greek Chicken Dinner image

I got this recipe from my sister and my family really likes it a lot. It makes the house smell so good! The amount of garlic might seem high, but it's just right. You get every bit of the flavor without overpowering the other ingredients. -Terri Christensen, Montague, Michigan

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 6 servings.

Number Of Ingredients 10

6 medium Yukon Gold potatoes, quartered
1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed
2 large onions, quartered
1 whole garlic bulb, separated and peeled
3 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup plus 1 tablespoon water, divided
1 tablespoon olive oil
4 teaspoons cornstarch

Steps:

  • Place potatoes in a 5-qt. slow cooker. Add chicken, onions and garlic; sprinkle with seasonings. Pour 1/2 cup water over top. Drizzle with oil. Cook, covered, on low until chicken and vegetables are tender, 5-6 hours., In a bowl, mix cornstarch and remaining water until smooth. Remove chicken and vegetables from slow cooker; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. Stir cornstarch mixture; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken and vegetables.

Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 482mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 6g fiber), Protein 34g protein. Diabetic Exchanges

CROCK POT GREEK LEMON CHICKEN



Crock Pot Greek Lemon Chicken image

This really tastes like restaurant greek chicken we get here in the Chicago area. Moist chicken, lots of flavorful sauce. Start with frozen chicken breasts and a few ingredients you have in your pantry, end up with lots of compliments. No browning the chicken, just plop it in, set it and go.

Provided by Deb Wolf

Categories     Chicken Breast

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts, frozen*
1 teaspoon oregano
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1/2 teaspoon lemon rind, grated (optional)
1 cup chicken broth, divided use (or 1 cup same amount of water and 4 tsp. chicken bouillon powder)
3 tablespoons lemon juice (bottled is fine)
2 -3 garlic cloves, minced
1 teaspoon cornstarch

Steps:

  • Spray crock pot with non-stick.
  • Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
  • Sprinkle both sides of each frozen breast with seasonings, add to pot.
  • Cover and cook on low 6 - 8 hours.
  • Remove chicken to plate and keep warm.
  • Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
  • Heat, stirring constantly, until mixture comes to boil and sauce thickens.
  • Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
  • * You can cook as few as 2 breasts with the same quantity of other ingredients.

GREEK CHICKEN (CROCKPOT)



Greek Chicken (Crockpot) image

Found on another site, posted for ZWT6! :) This recipe uses both the crockpot and the oven. I imagine you could brown the chicken in a skillet to speed things up!

Provided by SarahBeth

Categories     Healthy

Time 5h

Yield 4 serving(s)

Number Of Ingredients 13

4 skinless chicken breasts
cooking spray
1 (14 ounce) can tomato sauce
1 (6 ounce) can tomato puree
1 (8 ounce) can sliced mushrooms
1 (8 ounce) can ripe olives
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup white wine
salt and pepper
2 cups rice, uncooked

Steps:

  • Preheat your oven to 350°F.
  • Spray a large baking dish with cooking spray and place chicken in dish, season lightly with salt and pepper.
  • Bake in 350 degree oven for 45 minutes to 1 hour.
  • Meanwhile, combine all other ingredients except rice (including salt and pepper to taste) and stir until well combined.
  • Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors.
  • Before serving cook rice according to package directions.
  • Serve chicken and sauce over rice.

Nutrition Facts : Calories 780.8, Fat 10.5, SaturatedFat 1.9, Cholesterol 136.9, Sodium 1219.3, Carbohydrate 98.8, Fiber 6.6, Sugar 8.8, Protein 65.7

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