This easy Instant Pot 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 with less than 10 minutes of prep time! It makes such a great addition to your weeknight as a one pan, healthy meal.
Instant Pot or Slow Cooker Greek Chicken is exactly the weeknight meal you want right now. As a nutritionist, I love creating a healthy dish that is loaded with delicious flavor. This recipe keeps you satisfied, and loads up on veggies and nutrients! It’s low-carb, Keto-friendly, but totally loaded with flavor.
Why you will love this recipe:
I love this Greek Chicken 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. My Instant Pot Dinners are my most popular!
- 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).
Instant Pot for the win!
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…..
Instant Pot Greek Chicken with all the goodies.
How to make Instant Pot Greek Chicken:
Here are the ingredients you will need. Don’t be intimidated by the ingredient list! It’s mainly vegetables and dried herbs.
- Chicken thighs
- Cloves of garlic
- Salt and pepper
- Avocado oil or olive oil
- Jar of roasted red peppers
- Marinated artichoke hearts
- Olives or capers
- Red onion
- Chicken broth
- Red wine vinegar
- Lemon juice
- Dried oregano
- Dried thyme
- Arrowroot starch
- Feta and fresh basil for garnish (optional)
Another set it and forget it recipe I love!
- With the chicken thighs in this recipe, it’s best that you saute/sear the chicken prior to adding the rest of the ingredients.
- Once we saute the chicken for a few minutes, top with all the veggies. We then create a sauce with broth, dried herbs, vinegar, and lemon. Dump and let the cooking begin!
- When cooking is complete, you will thicken the sauce with arrowroot starch (or tapioca). Serve with fresh basil, maybe mint, and some feta if you eat dairy!
Serving and Storing:
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.
I have also enjoyed on top of my Roasted Skillet Potatoes. You can also serve over rice or cauliflower rice. I think it would be perfect with my Easy House Salad or Cauliflower Rice Tabbouleh!
You can store in this in the fridge for up to one week. This is also a dinner you can freeze for up to 3 months.
Enjoy!
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Slow Cooker or Instant Pot Greek Chicken
10 minutes of prep time is all you need to make this amazingly delicious, healthy, and easy 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:
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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).
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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.
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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.
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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.
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Serve over potatoes, rice, or cauliflower rice. Top with fresh herbs, sprinkle with additional salt and pepper, and optional feta.
For the Instant Pot:
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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.
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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).
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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.
I 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.
Cooked on top of stove, not in crockpot or instant pot. Was delicious! Definitely do this again.
So happy to hear!
My first Instant Pot recipe! So delicious, and the sauce and vegetables gives a great Greek flavor.
why “arrowroot”??? who has that readily available in their pantry? damn, not me! cornstarch or flour?! sheez.
It’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.
Actually, Amy, cornstarch is fine for gluten-free (I’m celiac and have eaten gluten-free for 16 years). The gluten grains are wheat, rye and barley, and anything derived from those grains. Corn is fine, and so is the thickener made from it, cornstarch.
Hi. This sounds delicious. But could I substitute the starch for baking powder? Need this to be Keto friendly
Thanks
Sure!
This 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.
Yes, you can leave them out!
This 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!!
So glad you loved it!
Turned 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
Glad you loved it! You can still use chicken tenders. I would not saute the chicken before hand, just place in the pot! Cook time will be the same.
Great recipe! Would this same recipe work if I wanted to add small potatoes cut in 1/2 to the Instantpot? Would the measurements of the liquid increase? If so to what amount? Thank you I’m advance for your help!
Yes! You can definitely add in potatoes, and no need to sub in more liquid. Hope you enjoy!
Hi! This recipe sounds amazing. I was wondering if you’d recommend the slow cooker or instant pot? I know you mentioned that both work, but in your experience is either version a little tastier? Just curious before I make the decision! 😊 Thanks!
Taste wise, they are pretty equal! The only difference being that you can saute the chicken in the IP beforehand. I will toggle between the two based on time contraints. not sure if that helps, haha!
Absolutely delicious. A little vinegar-forward, but I like that. I served it over roasted cauliflower rice.
Are you able to do this with frozen chicken thighs?
Yes, it will just take longer to come to pressure ????
Our very first instant pot meal!! The whole family loved it!! Thank you 🙂
Hi! Could I substitute Xanthum Gum for the arrowroot starch? I want to adapt this to more keto friendly and just want to cut a little of the carb count if possible.
Yes, you can swap those out.
I am new to cooking with an Instant Pot. I am wondering if you can use boneless chicken breasts instead of thighs?
Yes, definitely!!
If using chicken breasts, should you still sear the outside?
You definitely can, but it’s not necessary!
Excellent recipe! I made it in the instant pot & used boneless skinless thighs. Only change is that I’d put it on “saute more” mode to brown, but don’t add garlic til after the chicken is browned.
So happy to hear, Anne! Thanks for your response.
Is it possible to just put the chicken in the slow cooker raw and adjust cooking time to 4-6 hours on slow?
Yes, definitely. I do like the cooking of the chicken a little beforehand, but it isn’t necessary.
Made this tonight. It was perfect. 10/10 would recommend. I will be making this again.
This is a family favorite! So easy and delicious!!
So glad you love it!
This was amazing. Some of the best chicken I’ve ever made. I cooked it for three hours in my crock pot on high, substituted sundried tomatoes for the peppers, and skipped the chicken broth because I didn’t have time to make it (from jarred bouillon). Still had enough sauce at the end.
Thank you for sharing!! Love those additions!
Wow! This was delicious!! Tastiest meal I’ve made in a while. Followed the recipe to the “t” in the crock pot, poured it over sauteed cauliflower rice with scallions. Considering the way to a man’s heart is through his belly, I wouldn’t have been surprised if my boyfriend had proposed tonight! 🙂 Thank you so much for this recipe, Amy – I’m going to check out others.
I LOOOOOVE this recipe. I would give it 100 stars if I could!!! I plan on making it again this week, but only have bone-in and skin-on chicken thighs. Any reason that wouldn’t work?
It should definitely work!
Can I substitute capers for the olives? If so, how much?
Yes, I would do 1/4 cup, but you could do more!
Delicious! Like another comment said adding 1 to 2 pounds more chicken is no problem, because there is so much juice! I added two more pounds, it was great tasting, and we also have some portions, for future frozen dinners. :-). We had some delicious crusty bread with garlic butter to go with it… Oh, my goodness, to dunk inthe juice… It was awesome! Thank you!