Name: Crockpot Greek Chicken with Feta and Olives
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 1 cup feta cheese, crumbled; 1 cup Kalamata olives, pitted; 1 can diced tomatoes (14 oz); 1 onion, sliced; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil

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Crockpot Greek Chicken with Feta and Olives

Bright, homey, and impossibly easy, this Crockpot Greek Chicken with Feta and Olives turns everyday chicken into a Mediterranean-flavored weeknight winner. The slow cooker melds tomatoes, garlic, and oregano into a saucy base while briny Kalamatas and creamy feta finish the dish with authentic Greek character. If you love hands-off dinners that still taste like you spent time on them, this one fits the bill—see how it compares to another slow-cooker favorite like Crockpot Garlic Parmesan Chicken and Potatoes for more comforting ideas.

Why make this recipe
If you’re tired of the same bland weeknight chicken, this recipe is perfect because the slow cooker does the heavy lifting—producing tender, flavor-packed chicken with minimal hands-on time. The combination of tangy feta and salty Kalamatas creates a classic Greek flavor profile without requiring specialty techniques. Plus, it’s flexible enough to dress up for guests or keep simple for busy family dinners.

Ingredients

4 boneless, skinless chicken breasts
1 cup feta cheese, crumbled
1 cup Kalamata olives, pitted
1 can diced tomatoes (14 oz)
1 onion, sliced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

Step-by-Step Guide to Making Crockpot Greek Chicken with Feta and Olives

Overview of the method
This recipe is built for simplicity and flavor layering. You’ll stack aromatics and seasoning over the chicken, pour canned tomatoes for juicy cooking liquid, add the olives and feta near the top so they mingle with the sauce, and let low, slow heat turn the breasts tender. Below are clear steps plus practical tips for timing, doneness, and finishing.

Prep the ingredients

Slice the onion into rings or half-moons so it cooks down and flavors the chicken evenly.
Mince the garlic finely so it disperses through the sauce.
Crumble the feta ahead of time and pit the Kalamata olives (if they aren’t already pitted).

Place the chicken breasts in the crockpot
Arrange the 4 boneless, skinless chicken breasts in a single layer at the bottom of the slow cooker. If the breasts are particularly thick, you can butterfly them or pound to an even thickness so they cook uniformly.
Add sliced onion, minced garlic, oregano, salt, and pepper over the chicken
Sprinkle the sliced onion and minced garlic across the top, then season with the teaspoon of dried oregano, teaspoon of salt, and half teaspoon of black pepper. These aromatics will infuse the chicken as it cooks.
Pour the diced tomatoes (with their juice) on top of the mixture
Open the 14 oz can of diced tomatoes and pour the entire contents, including the juices, over the seasoned chicken and onions. The juices create the cooking liquid that keeps the breasts moist and provides the base of your sauce.
Add the olives and crumbled feta cheese
Scatter the cup of pitted Kalamata olives and the cup of crumbled feta over the tomatoes and onions. The salty, savory brine from the olives and the tang of the feta will meld during cooking, giving the dish its signature Greek notes.
Drizzle olive oil over everything, then cover and cook on low for 6–8 hours or high for 4 hours
Drizzle the tablespoon of olive oil over the top, cover the crockpot, and cook on low for 6–8 hours for maximum tenderness, or on high for about 4 hours if you’re short on time. Chicken should reach an internal temperature of 165°F (74°C).
Finish and serve
Once cooked, you can shred the chicken gently with two forks into the sauce or serve the breasts whole with spoonfuls of tomato-feta-olive mixture ladled over them. Taste the sauce and adjust salt and pepper as needed (feta and olives add saltiness, so go easy at first).

Serving suggestions: Serve with steamed rice, tossed pasta, or slices of warm crusty bread to soak up the sauce. Roasted vegetables or a simple Greek salad make excellent sides.

Tips for timing and doneness

For quickest results, use the high setting for 4 hours but check early if your crockpot runs hot.
An instant-read thermometer is the most reliable way to confirm doneness (165°F).
If the sauce seems watery at the end, remove the lid and cook on high for 15–30 minutes to reduce it; alternatively, stir in a teaspoon of cornstarch dissolved in a little cold water and simmer until thickened.

Best Way to Store Crockpot Greek Chicken with Feta and Olives

Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezer: Freeze portions in freezer-safe containers or bags at 0°F (-18°C) for up to 2–3 months.
Reheating: Thaw frozen portions overnight in the fridge, then reheat on the stovetop over medium-low until the internal temperature reaches 165°F (74°C), or microwave in covered, microwave-safe dishes until steaming hot.

Serving Suggestions for Crockpot Greek Chicken with Feta and Olives

Over rice or orzo: Spoon the saucy chicken over fluffy rice or buttery orzo to capture every drop of the tomato-feta sauce.
With pasta: Toss cooked pasta directly into the sauce in a skillet and let it absorb for a minute; finish with a drizzle of olive oil and fresh basil.
On warm bread: Serve rustic slices of bread or pita alongside to mop up the sauce—perfect for family-style meals.
As a bowl: Create Mediterranean bowls with a base of greens or grains, the chicken, cucumber-tomato salad, and a dollop of tzatziki.

Tips to Make Crockpot Greek Chicken with Feta and Olives (Q&A style)
Q: How do I keep the chicken moist?
A: Cook on low for the most even, moist results and avoid overcooking; use an instant-read thermometer to stop at 165°F.

Q: Can I use chicken thighs instead of breasts?
A: Yes—bone-in or boneless thighs are even more forgiving and stay very juicy; adjust cooking time slightly if using bone-in pieces.

Q: How can I make the sauce thicker?
A: After cooking, remove the lid and simmer on high for 20–30 minutes, or transfer sauce to a saucepan and reduce. A cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) stirred into the sauce will thicken it quickly.

Variations

Bullet-style substitution: Swap the chicken breasts for 4 boneless chicken thighs for richer flavor and slightly longer cooking time; they’re less likely to dry out.
Paragraph variation: For a lighter, vegetarian-style take, replace the chicken with firm eggplant or cauliflower florets. Roast or sauté the vegetables until slightly browned before adding them to the crockpot with the tomatoes; reduce slow-cooking time so the vegetables keep some texture. You’ll end up with a hearty, feta-topped Mediterranean vegetable stew that pairs beautifully with couscous.

FAQs
Q: Can I prepare this ahead of time?
A: Yes. Assemble everything in the crockpot insert the night before, cover, and refrigerate. In the morning, place the insert in the crockpot base and cook as directed. If the crockpot base is cold, add an extra 30–60 minutes to cooking time.

Q: Is this dish gluten-free?
A: The core recipe is naturally gluten-free—just be cautious about the side dishes (choose rice, potatoes, or gluten-free pasta).

Q: How salty will it be with feta and Kalamatas?
A: Feta and Kalamatas contribute noticeable salt. If you’re watching sodium, reduce the added salt to 1/2 teaspoon or omit it and taste at the end.

How can I adapt the flavors?
Add a splash of lemon juice and a teaspoon of zest at the end for brightness.
Stir in fresh chopped herbs (parsley or dill) right before serving for a fresher finish.

Additional cooking notes and pointers

Layering matters: Put the chicken on the bottom so it’s fully surrounded by the cooking liquid. Denser items (potatoes, carrots) can be placed underneath to cook through.
Feta texture: Crumbled feta softens in the sauce but keeps some texture. If you prefer a creamier finish, stir in a few tablespoons of Greek yogurt after cooking (off the heat) to avoid curdling.
Olive alternatives: If you can’t find Kalamatas, swap for another briny black olive, but expect a slightly different flavor profile.

Troubleshooting

My chicken came out dry: Likely overcooked—try the low setting next time or check earlier. Thicker breasts may need less time.
Too salty: Add unsalted cooked rice, pasta, or diced potatoes to the sauce to mellow the saltiness; a splash of cream or plain yogurt can also balance flavors.
Sauce too thin: Remove the lid and cook on high to reduce, or thicken with a cornstarch slurry.

Variation comparison (short)

Quick weeknight version: Cook on high for 4 hours and serve with fast-cooking orzo.
Leisurely weekend version: Cook on low for 6–8 hours, let the flavors meld longer, and serve with slow-roasted vegetables and a crusty loaf.

More flavor-boosting ideas

Add a teaspoon of smoked paprika for a subtle warmth.
Toss in a bay leaf with the tomatoes for added depth; remove before serving.
Finish with a drizzle of high-quality extra-virgin olive oil and a sprinkle of chopped fresh oregano or parsley.

Pairings and menu planning

Appetizers: Start with simple hummus and warm pita or marinated olives.
Side salads: A cucumber-tomato-dill salad dressed with lemon and olive oil complements the rich feta and tomatoes.
Desserts: Keep dessert light—a lemon sorbet or fresh fruit salad cleanses the palate after the savory main.

Dietary notes

Gluten-free: Yes, if served with gluten-free sides.
Low-carb: Serve over zucchini noodles or cauliflower rice.
Dairy-free option: Omit feta or use a dairy-free cheese alternative (note the flavor profile will change).

FAQs (bold question style)
What if I only have fresh tomatoes?
If you use fresh tomatoes, chop roughly and add an extra 1/4 cup water or chicken broth to ensure enough liquid for slow cooking.

How long can I keep leftovers?
Leftovers stored properly in the fridge will keep 3–4 days; freeze for up to 2–3 months.

Can I double the recipe?
Yes—use a larger slow cooker and increase cook time slightly; make sure not to overfill the crockpot (fill no more than two-thirds full for safe, even cooking).

Conclusion

This Crockpot Greek Chicken with Feta and Olives is a reliable, hands-off way to bring Mediterranean flavors to your table—perfect for busy nights or relaxed weekend meals. For more slow-cooker Greek chicken variations and tips, check out Slow Cooker Greek Chicken – WellPlated.com and explore a similar feta-and-tomato slow-cooker recipe at Slow Cooker Greek Chicken with Feta | Simple Nourished Living. Enjoy making this easy, flavor-forward dish part of your regular dinner rotation.