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Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 8 oz jar roasted red peppers, drained and cut into strips
- 1 cup mixed olives (green and kalamata)
- ½ medium white or red onion, sliced
- 2 Tbsp olive oil
- 1 Tbsp honey (or monk fruit sweetener for keto)
- Juice of 1 lemon
- 6 garlic cloves, finely chopped
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh thyme
- ½ tsp black pepper
- ¼ tsp salt
- Crumbled feta cheese, for garnish
- Cherry tomatoes, for garnish
Instructions
- Sear chicken thighs in olive oil until golden brown, about 5 minutes per side.
- Place chicken in the crockpot skin side up.
- Layer roasted red peppers, mixed olives, and sliced onion around chicken.
- Whisk together remaining ingredients and pour over chicken and vegetables.
- Cover the crockpot and cook on high for 3-4 hours or low for 6-8 hours.
Notes
Searing the chicken enhances flavor.
Add crushed red pepper flakes for heat.
Let the dish rest after cooking for better flavor.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Greek
Nutrition
- Calories: 380
- Sugar: 2
- Sodium: 800
- Fat: 19
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 42
- Cholesterol: 145