Slow Cooker Greek Chicken with Artichokes and Olives Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, use a high-quality Greek seasoning blend that includes oregano, garlic, onion, and lemon zest. If you have time, toast the seasoning in a dry skillet for a few seconds before adding it to the slow cooker—this releases its oils and makes the flavor more robust.

You can also add a few strips of lemon zest along with the broth for an extra burst of citrus. When serving, a final drizzle of extra-virgin olive oil and a sprinkle of fresh oregano or parsley brightens the dish and adds a touch of freshness.

To make the sauce richer, you can stir in a tablespoon of butter or a splash of heavy cream just before serving, but this is optional. If you prefer a thicker sauce, remove the chicken and vegetables with tongs, then whisk a cornstarch slurry into the remaining liquid and simmer on the stovetop until thickened.

The dish is also delicious with a pinch of red pepper flakes for a little heat. Remember that the olives are salty, so taste the sauce before adding any additional salt.

Variations

• Add Vegetables: Add a chopped bell pepper, a handful of cherry tomatoes, or sliced red onion along with the artichokes. These vegetables will soften during cooking and add extra color and sweetness to the dish.
• Use Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs. Thighs are more forgiving and stay moist even if cooked a little longer. The cooking time may be similar, but check for doneness at 4 hours.
• Make It Spicy: Add a pinch of crushed red pepper flakes or a finely chopped fresh chili pepper with the Greek seasoning. The heat will balance the briny olives and bright lemon, giving the dish a gentle kick.
• Serve as a Bowl: Serve the chicken and vegetables over cooked rice, quinoa, or orzo, and drizzle with extra pan juices. Top with crumbled feta cheese and a sprinkle of fresh oregano for a more substantial meal.

Storage and make-ahead

Fridge

Leftover Greek chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer

To freeze, place cooled chicken and sauce in a freezer-safe container or zip-top bag. Freeze for up to 3 months.

Reheat

Reheat the thawed or refrigerated chicken in a saucepan over medium-low heat, stirring occasionally, until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken will continue to absorb the flavors as it sits, making the leftovers even more delicious.

To reheat, place the desired portion in a saucepan over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between, until heated through. Avoid boiling, as that can make the chicken tough.

This dish can be assembled up to 24 hours in advance. Layer the chicken, artichokes, olives, and seasoning in the slow cooker insert, then cover and refrigerate. When ready to cook, pour the lemon broth over the top just before turning on the slow cooker.

The cold insert should come to room temperature for about 30 minutes before cooking, or use the low setting and allow a little extra time. The make-ahead option is perfect for busy mornings—just set the slow cooker before you leave for work.

Serving ideas

Serve the Greek chicken hot, with the artichokes, olives, and lemony pan juices spooned generously over the top. A side of fluffy rice, orzo, or crusty bread is ideal for soaking up the delicious sauce. A simple green salad with a lemon vinaigrette adds a fresh, crisp contrast to the rich chicken. For a low-effort side, steam some green beans or broccoli and toss them with a little olive oil and salt.

This dish also works well over a bed of couscous or quinoa, which absorb the flavorful juices. For a more substantial meal, serve with roasted potatoes or a Greek-style grain bowl. Garnish with chopped fresh parsley or dill just before serving for a pop of color and an extra layer of herbaceous flavor. A glass of chilled white wine, such as a Sauvignon Blanc or a Greek Assyrtiko, pairs beautifully with the lemon and olive notes.

Frequently asked questions

Recipe card

Slow Cooker Greek Chicken with Artichokes and Olives

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 cup artichoke quarters (canned or frozen, thawed)
• 1/2 cup kalamata olives, pitted
• 2 tbsp Greek seasoning
• 1/2 cup lemon broth (or chicken broth mixed with 2 tbsp lemon juice)

Instructions

1. Place the boneless skinless chicken breasts in the bottom of the slow cooker insert in a single layer, overlapping slightly if needed. The chicken should fit snugly but not be piled too high, so it cooks evenly.
2. Scatter the artichoke quarters and kalamata olives evenly over the chicken. There is no need to stir; they will sit on top and release their flavors into the broth as the slow cooker works.
3. Sprinkle the Greek seasoning evenly over the chicken, artichokes, and olives. Use your fingers or a spoon to distribute the seasoning as evenly as possible, so every bite gets a hit of oregano, garlic, and lemon.
4. Pour the lemon broth evenly over the seasoned chicken and vegetables. The liquid should come about a quarter of the way up the chicken, not fully submerge it. The slow cooker will create steam and keep the chicken moist.
5. Cover the slow cooker with its lid and cook on low for 4 to 5 hours, or until the chicken registers 165°F (74°C) in the thickest part. Avoid opening the lid during cooking, as each lift lets out heat and extends the cooking time.
6. Use an instant-read thermometer to check the thickest part of a chicken breast. It should read 165°F (74°C). If it hasn't reached that temperature, continue cooking for another 30 minutes and check again.
7. Turn off the slow cooker. Let the chicken rest in the warm liquid for 5 minutes before serving. Use tongs to transfer the chicken to a serving plate or shallow bowl. Spoon the artichokes, olives, and lemony juices over the top.

Contains: celery, sulfites

Estimated nutrition per serving

Calories

320

Protein

38 g

Carbohydrates

8 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.