This bold Mediterranean slow cooker chicken is loaded with olives, feta, and herbs. It’s a delicious crockpot meal that’s gluten-free, low-carb, and packing 56 grams of protein per serving.

Crockpot recipes are key in my recipe book because they help make a busy day feel more manageable. They help me avoid going through a drive-through because I’m too tired to cook.

This crockpot Greek chicken is exactly what you need after a busy day at work.

Here, kalamata olives, roasted red peppers, red wine vinegar, garlic, oregano, and chicken all blend together to create a delicious Mediterranean-style meal.

With 56 grams of protein per serving, this is a great recipe that will help you reach your protein goals and stay satiated for a long time.

And it’s a great recipe when you have guests coming over and need time to tidy up your place. Just sear the chicken, add everything into the crockpot, and let it do all the work.

Have it along with some brown rice, warm pita bread, cauliflower rice, or a simple green salad, and you’ll have a complete meal for you and your friends and family.

Ingredients and Substitutes

Olive oil (1 tbsp) – Substitute with avocado oil, ghee (or butter), or melted coconut oil.

Chicken breasts, boneless and skinless (2 lbs) – Swap with chicken thighs, turkey breast, or firm tofu for a plant-based alternative.

Sea salt (1/2 tsp)

Black pepper (1/4 tsp)

12 oz jar roasted red peppers, drained and chopped (1) – You can use fresh red bell peppers or jarred pimientos.

Kalamata olives, drained (1 cup) – Switch with green olives or black olives.

Medium red onion, cut into chunks (1) – Replace with yellow onion, sweet onion, or even shallots.

Red wine vinegar (3 tbsp) – Swap with apple cider vinegar, white wine vinegar, or sherry vinegar.

Garlic cloves, minced (4) – Substitute with garlic powder (1/8 to ¼ tsp per clove).

Honey (1 tsp) – You can also use agave syrup, maple syrup, or a sugar-free sweetener.

Dried oregano (1 tsp) – Italian seasoning or marjoram can be great alternatives.

Dried thyme (1 tsp) – Replace with fresh thyme (3 tsp) or dried rosemary.

FOR SERVING

Feta cheese, crumbled (1/2 cup) – Use goat cheese, ricotta Salata, or plant-based feta-style cheese.

Fresh parsley, chopped – Substitute with cilantro, basil, or fresh dill.

How to Make Crockpot Greek Chicken

Step 1.Place a skillet over medium-high heat and add the oil. Allow it to heat up.Season the chicken with salt and pepper and add it to the pan.

Sear for 1-2 minutes on each side until they are lightly browned.

Step 2. Once seared, place the chicken in the crockpot.

Step 3. Add the roasted red peppers, olives, and onion around the chicken.

Step 4. In a small bowl, mix the vinegar, garlic, honey, oregano, and thyme. Give it a good mix to stir all the ingredients.

Step 5. Pour the mix over the chicken and vegetables.

Step 6. Cover and cook on high for 1½ to 2 hours or low for 3-4 hours, until the chicken is fully cooked. Once it’s cooked, remove from the crockpot and then sprinkle the feta and parsley on top. 

My Tips & Tricks

1. Don’t skip the sear: It only takes a few minutes, but the browning you get adds flavor you can’t get from the slow cooker on its own.
2. Cut your onions into larger chunks: smaller pieces will break down completely during cooking. Larger chunks will hold their texture and a pleasant bite.
3. Let it rest: Once the crockpot switches off, let the chicken sit with the lid on for 5-10 minutes before serving. This allows the chicken to keep firm and continue absorbing those delicious flavors.