This easy Greek Chicken has so many flavors and textures, it is sure to become a weeknight staple. You’ll love how easy this is to make in either the Slow Cooker or Instant Pot! Paleo and Whole30 friendly.
Did you all I know I have become the Instant Pot helpline? It’s quite funny, really. Not a day goes by in which one of my friends or family members isn’t calling me or texting me asking me questions about troubleshooting their beloved appliance.
And to be clear…… I don’t know the answers!!! My favorite question to ask is: “Did you read the manual?”
This is usually followed by, “Why would I do that?”
In other words, I’ll just call you every time this happens. Thanks friends….Thanks!
So here we go today, with a new Instant Pot recipe that I hope is absolutely FOOL PROOF!!! A recipe I hope comes together absolutely perfect for you, as it does for me. And one that will require ZERO phone calls or texts…..
Greek Chicken with all the goodies.
I love this recipe for so many good reasons.
- Instant Pot or Slow Cooker for an easy 1 pan dish that requires very little prep work. I’m all about Hands Free cooking! So simple for a busy weeknight.
- All the additions to the recipe. Artichoke hearts, roasted and marinated red bell peppers, olives, and fresh herbs.
- I’m slightly obsessed with acidic food, can you tell? I love the tanginess of lemon and vinegar, and there is certainly no shortage in this dish!
- My kids went nuts over this. It might have helped that I served it over potatoes (a favorite side for both of them).
- It’s Paleo and Whole30 which makes this a healthy dish to serve in January (or any month of the year).
You can even serve with some crumbled feta if not following a strict Paleo or dairy free diet. The addition of fresh herbs is an absolute must!! I topped mine with fresh basil and thyme, even mint would be super fun in this recipe.
Several ways to serve this dish, too. I mentioned that we ate this over potatoes, I spiralized mine and roasted in the oven with avocado oil, and salt and pepper. You can also serve over rice or cauliflower rice. I think it would be perfect with my Cauliflower Rice Tabbouleh!
Enjoy!
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Slow Cooker or Instant Pot Greek Chicken
Ingredients
- 2 tbsp olive oil or avocado oil
- 3 cloves garlic
- 2 lbs chicken thighs boneless, skinless
- 1/2 tsp salt
- 1/4 tsp pepper (can use lemon pepper)
- 1 12 oz jar marinated roasted red peppers drained and diced
- 1 8 oz jar marinated artichoke hearts drained
- 1 cup kalamata olives
- 1/2 medium red onion sliced
- 2/3 cup chicken broth
- 1/4 cup red wine vinegar
- 1/2 lemon juiced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1-2 tbsp arrowroot starch
- tbsp fresh basil chopped
- 1/2 cup crumbled feta optional
Instructions
For the Slow Cooker:
Begin by heating a skillet to medium high heat. While skillet is heating, salt and pepper each side of your chicken thighs. Add oil to the hot skillet, then crushed garlic. Cook for 1 minute, now add chicken. Sear chicken on each side for about 2 minutes (no need to cook all the way through).
Place chicken on the bottom of your slow cooker. Now arrange the artichoke hearts, peppers, and olives around the chicken filling in the gaps on the bottom of your slow cooker. Top with sliced red onion.
In a bowl, mix together 1/2 cup of chicken broth (don't need the full 2/3 for slow cooker), vinegar, lemon, dried oregano, and dried thyme. Pour on top of the chicken/vegetable mixture. Place lid on top.
Cover and cook for 4 hours on low or 2-3 hours on high. Remove lid.
Spoon out some of the juice into a small bowl once cooking is complete. Add 1 tbsp of arrowroot starch to the juice, whisk, and pour back into the slow cooker. Allow the sauce to thicken for another 15-20 minutes before serving.
Serve over potatoes, rice, or cauliflower rice. Top with fresh herbs, sprinkle with additional salt and pepper, and optional feta.
For the Instant Pot:
Select the saute function on your Instant Pot. While pot is heating, salt and pepper each side of your chicken thighs. Add oil to the hot pot, then crushed garlic. Cook for 1 minute, now add chicken. Sear chicken on each side for about 2 minutes (no need to cook all the way through).
Now arrange the artichoke hearts, peppers, and olives around the chicken filling in the gaps on the bottom of your Instant Pot (if there are any). It's okay to let some of those veggies sit on top of the chicken. Top with sliced red onion.
In a bowl, mix together chicken broth, vinegar, lemon, dried oregano, and dried thyme. Pour on top of the chicken/vegetable mixture. Secure the lid.
Select the manual function (this may also be called "pressure" on certain versions of Instant Pot). Adjust the time using +- button to 7 minutes (this will cook on high pressure for 7 minutes).
Once cooking is complete, use a quick release (natural release is also fine). Be sure to turn your valve down and release all steam before opening the lid.
Spoon out some of the juice into a small bowl once cooking is complete. Add 2 tbsp of arrowroot starch to the juice, whisk, and pour back into the Instant Pot. Allow the sauce to thicken for a few minutes before serving.
- Serve over potatoes, rice, or cauliflower rice. Top with fresh herbs, sprinkle with additional salt and pepper, and optional feta.
LCBD says
April 24, 2018 at 12:13 pmI liked this very much. Had to substitute the olives for capers (used half as much – husband not a fan of olives). The sauce somewhat disintegrated and was very soupy but good. I initially thought 7 minutes in the Instantpot was adequate but perhaps will shorten a bit next time.
MKH says
July 7, 2018 at 6:28 pmCooked on top of stove, not in crockpot or instant pot. Was delicious! Definitely do this again.
Kathleen says
January 6, 2019 at 7:49 pmMy first Instant Pot recipe! So delicious, and the sauce and vegetables gives a great Greek flavor.
2cairnterriers says
February 14, 2019 at 3:42 amwhy “arrowroot”??? who has that readily available in their pantry? damn, not me! cornstarch or flour?! sheez.
Amy says
February 14, 2019 at 8:03 amIt’s a Paleo and Gluten-Free recipe. Flour and cornstarch are not used for people who have dietary restrictions. If you don’t have these dietary restrictions, feel free to substitute.
carmen o'neill says
April 2, 2019 at 1:13 pmHi. This sounds delicious. But could I substitute the starch for baking powder? Need this to be Keto friendly
Thanks
Amy says
April 3, 2019 at 7:06 pmSure!
Dawn says
May 16, 2019 at 7:19 amThis looks so good! All but the olives lol, but I can leave them out. I am just starting to like a very select few olive oils but still not liking the olives. Maybe I can substitute them with something or just leave them out works too.
Amy says
May 16, 2019 at 4:40 pmYes, you can leave them out!
MGH says
July 30, 2019 at 9:20 pmThis is FABULOUS!!! I adapted the recipe to what was available. Because we are not gluten free, I tossed the prepared chicken thighs in flour and browned in olive oil in a large Le Creuset Dutch oven. I sautéed sliced/minced garlic after browning the chicken but before adding the other ingredients. I used jarred roasted red bell peppers because Kroger did not have marinated peppers. For lack of an instant pot or having time for a slow cooker, I baked in 350 oven in the a covered Le Creuset for about 2 hours. The flour adequately thickened the dinner, in fact I added 1/2 cup of chicken broth at the end. I added the chiffonade fresh basil and capers before serving. Feta wasn’t necessary. We enjoyed this with mashed potatoes, but my usual go-to is sautéed riced cauliflower (with shallots). Oh my stars – it’s fabulous!!
Anne says
October 16, 2019 at 3:08 amTurned out great! Amazing flavors!! Changes I’d make: add garlic after searing the chicken as garlic burns easily & cooks quickly, scrApe/deglaze pot very well, put meat on trivet just in case. It could also use another 1-2 lbs chicken & still have great meat to sauce ratio.
Question: how would you modify the recipe to use chicken tenders instead of bs chicken thighs? Bought on accident, thanks