Crockpot Greek Chicken with Veggies
Crockpot Greek Chicken with Veggies — a friendly, comforting weeknight winner that’s ridiculously easy to throw together. Tender, lemony chicken simmers with bright tomatoes, bell pepper, onions, garlic and briny kalamata olives for a full-flavored meal that practically cooks itself. If you enjoy slow-cooker convenience with Mediterranean flair, this one will be on repeat; for a different roast profile, try the herb-roasted companion recipe I like from the herb-roasted chicken with spring veggies.
Why make this recipe
- It’s hands-off: set the crockpot and go — perfect for busy days.
- Balanced, pantry-friendly ingredients that are easy to swap.
- Big Mediterranean flavor (lemon, oregano, olives) with minimal effort.
This mix of convenience, healthful vegetables, and bright, herb-forward flavor is what makes this dish special: it’s adaptable, forgiving, and ideal for feeding a family without fuss.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup kalamata olives
- 1 tablespoon dried oregano
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-Step Guide to Making Crockpot Greek Chicken with Veggies
Overview: This slow-cooker method concentrates flavors while keeping the chicken moist. The following expanded steps walk you through cleanup-friendly prep, timing, and a few extra tips so the finished dish is tender, not watery, and bursting with Mediterranean brightness.
- Prepare the base and chicken
- Lay the 4 boneless, skinless chicken breasts in the bottom of your crockpot. Pat them dry briefly with a paper towel so seasonings adhere better.
- Pour 1 cup of chicken broth evenly over the chicken. The broth provides a flavorful cooking liquid and prevents the meat from drying out. If you want a slightly more concentrated sauce, use low-sodium broth and later reduce any excess liquid on the stovetop.
- Add the vegetables and aromatics
- Scatter 1 cup halved cherry tomatoes, 1 chopped bell pepper, and 1 diced onion over and around the chicken.
- Sprinkle 3 minced garlic cloves across the top so the garlic roasts gently and melds into the broth. Layering the vegetables above the chicken helps them keep texture and reduces the chance they’ll turn to mush.
- Toss in olives and herbs
- Add 1 cup kalamata olives (pitted) to bring saline, fruity depth to the dish.
- Sprinkle 1 tablespoon dried oregano, drizzle 1 tablespoon lemon juice, and season with salt and pepper to taste. Dried oregano holds up well to long cooking, giving that unmistakable Greek aroma.
- Cook low and slow (or fast, if needed)
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Notes on timing: For the most tender, shreddable chicken, low heat for the full window is best. If you’re short on time, high for 3–4 hours works — just check for doneness earlier if your crockpot runs hot.
- Shred and combine
- Once done, remove the chicken breasts to a cutting board. Use two forks to shred the meat roughly, or slice if you prefer larger pieces.
- Return the shredded chicken to the crockpot and stir well so the meat soaks up the tomato-olive broth and aromatics. Taste and adjust salt, pepper, or lemon juice.
- Finish and garnish
- If the sauce seems thin and you prefer a thicker finish, transfer desired amount to a saucepan and simmer on medium heat for 5–10 minutes to reduce and concentrate flavor, then stir back into the pot.
- Serve hot, garnished with fresh chopped parsley for color and a pop of freshness.
Practical tips while cooking: if you like a glossy sauce, mix a teaspoon of cornstarch with a tablespoon of cold water and stir into the hot crockpot sauce, then let it sit on warm for 10–15 minutes to thicken. If using frozen chicken breasts, add an extra 45–60 minutes on low.
Directions (as provided)
- In a large crockpot, add the chicken breasts and pour the chicken broth over them.
- Add the cherry tomatoes, bell pepper, onion, garlic, olives, oregano, lemon juice, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once done, shred the chicken with two forks and mix everything well.
- Serve hot, garnished with fresh parsley.
Best Way to Store Crockpot Greek Chicken with Veggies
- Refrigerator: Store in an airtight container at 40°F (4°C) or below for up to 3–4 days.
- Freezer: Freeze in freezer-safe containers or heavy-duty freezer bags for up to 2–3 months at 0°F (-18°C).
- Reheating: Thaw overnight in the refrigerator if frozen, then reheat gently on the stovetop over low-medium heat until warmed through (internal temp 165°F / 74°C), or microwave in 1–2 minute bursts, stirring between intervals. If refrigerated, reheat straight from cold; add a splash of broth or water if the sauce has thickened.
Serving Suggestions for Crockpot Greek Chicken with Veggies
- Over grains: Spoon the shredded Greek chicken over fluffy couscous, quinoa, or herbed rice to soak up the sauce.
- With warm pita or crusty bread: Use pita to scoop and enjoy the olives and tomato juices.
- Salad-style: Serve the shredded chicken over mixed greens, cucumber slices, and crumbled feta for a lighter meal (add a drizzle of olive oil and a splash of red wine vinegar).
- With roasted potatoes: Pair with oven-roasted lemon potatoes for a classic Greek flavor match.
- As a wrap: Fill warmed flatbreads with chicken, extra cherry tomatoes, a smear of tzatziki, and fresh parsley for portable lunches.
- Family-style: Place the crockpot on the table and let everyone scoop their portions — easy for casual gatherings.
Tips to make Crockpot Greek Chicken with Veggies
Q: How do I keep it moist?
A: Cook on low and avoid overcooking; the slow, gentle heat preserves juices. Adding the broth is key, and shredding the chicken back into the sauce lets it reabsorb moisture.
Q: Can I make this vegetarian?
A: Yes — replace the chicken with large portobello caps, chickpeas, or firm tofu, and extend cook time just enough for vegetables to tenderize without disintegrating.
Q: How do I prevent vegetables from turning to mush?
A: Chop vegetables into medium-sized pieces and layer them on top of the chicken (not underneath), so they steam rather than sit in the deepest heat. Also, avoid cooking on high for the whole duration unless you need the time savings.
Variations and substitutions
- Mediterranean-Potato Variation: Add 2 cups of small new potatoes, halved, at the start for a one-pot meal with starch included. Cook the same as written; the potatoes will absorb flavors and make the dish heartier.
- Lemon-Herb Swap: Use fresh oregano and add extra lemon zest for a brighter finish. If you don’t have kalamata olives, chopped green olives or capers can provide a briny punch — reduce added salt if using capers.
Why these variations work: potatoes soak up the tomato-olive broth, turning the meal into a full dinner; swapping fresh herbs and lemon zest amplifies aromatic brightness without changing cooking time.
Notes on ingredient swaps and diet adaptations
- Lower sodium: Choose low-sodium chicken broth and rinse the kalamata olives briefly to remove surface brine.
- Gluten-free: This recipe is naturally gluten-free when served over rice, quinoa, or gluten-free couscous.
- Keto-friendly: Serve over cauliflower rice or alongside roasted non-starchy vegetables.
A few deeper pointers and troubleshooting advice
- If the sauce is too thin: Remove some liquid, simmer to reduce until slightly thickened, then return it.
- If it’s too salty: Add peeled, raw potato chunks during the last hour (they’ll absorb some salt) or dilute with a small amount of unsalted broth and a squeeze more lemon.
- For uniform doneness: Use similarly sized chicken breasts so they cook at the same rate; if breasts are very thick, consider butterflying or pounding them to even thickness.
FAQs
Q: Can I use bone-in chicken instead?
A: Yes — bone-in chicken thighs or breasts add richness and can be used; increase cook time slightly (especially for large bone-in breasts) and ensure internal temperature reaches 165°F (74°C).
Q: Is this safe to leave in the crockpot all day?
A: Absolutely. Slow cookers are designed for long, unattended cooking. Use low for 6–8 hours for tender results; make sure the unit is plugged into a working outlet and placed on a heat-resistant surface.
Q: Can I double the recipe?
A: Yes, most crockpots accommodate doubled recipes, but avoid overfilling — the pot should not be more than two-thirds full for safe, effective cooking. If your crockpot is small, cook in two batches or use a larger slow cooker.
What about leftovers?
- Leftovers make superb fillings for wraps, quick lunches, or layered into baked casseroles. The flavors often improve after a day as the ingredients meld. Reheat gently to preserve texture.
Q: Can I add cream or cheese?
A: You can stir in a spoonful of Greek yogurt or a sprinkle of crumbled feta at serving for creaminess and tang. If using yogurt, fold it in off-heat to prevent curdling.
Kitchen equipment and timing considerations
- Crockpot size: A 5–6 quart slow cooker works well for this ingredient list.
- High vs low settings: “Low” is best for tenderness; “high” is acceptable when pressed for time. Begin checking for doneness 30–45 minutes earlier than the lower end of the suggested range if your cooker tends to run hot.
Meal prep and make-ahead ideas
- Prep the night before: Chop vegetables and measure spices into a zip-top bag. In the morning, layer everything into the crockpot insert, refrigerate, and start cooking when ready.
- Freeze-ready assembly: Combine all ingredients (except fresh parsley and lemon juice) in a freezer bag, label, and freeze. Thaw overnight in the fridge before transferring to the slow cooker and adding lemon juice. If cooking from frozen, add about 60–90 minutes to the cook time.
Final notes on flavor balancing
- Lemon juice brightens the entire dish — taste after cooking and add another half-teaspoon if needed.
- Kalamata olives provide a signature saltiness; balance with fresh herbs and a pinch of sugar if tomatoes are very acidic.
Conclusion
Crockpot Greek Chicken with Veggies is an effortless, flavor-forward dish that suits busy schedules, family dinners, and meal-prep plans alike. For further inspiration and a slightly different slow-cooker take, check out this detailed version from Easy Family Recipes’ Crock Pot Greek Chicken with Vegetables, and for another slow-cooker Greek-style chicken approach you might like, see the recipe at Real Food Whole Life’s Slow Cooker Greek Chicken.
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Crockpot Greek Chicken with Veggies
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A friendly, comforting weeknight dish featuring tender, lemony chicken simmering with tomatoes, bell peppers, onions, garlic, and kalamata olives for a full-flavored meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup kalamata olives
- 1 tablespoon dried oregano
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large crockpot, add the chicken breasts and pour the chicken broth over them.
- Add the cherry tomatoes, bell pepper, onion, garlic, olives, oregano, lemon juice, salt, and pepper. Stir to combine.
- Cover and cook on low for 360–480 minutes or on high for 180–240 minutes, until the chicken is cooked through and tender.
- Once done, shred the chicken with two forks and mix everything well.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker sauce, transfer desired amount to a saucepan and simmer to reduce for 5–10 minutes. If using frozen chicken, add an extra 45–60 minutes on low.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow-Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Greek, crockpot, chicken, Mediterranean, easy dinner, slow cooker, family meal
