Ideal Slow Cooker Size: 4- to 6-quart. I used my 4-quart
Spray the insert of the slow cooer with nonstick cooking spray.
Season chicken with salt and pepper to taste.
Place the seasoned chicken pieces in the slow cooker, overlapping slightly.
Sprinkle the chopped garlic and oregano over the top. Add the sliced tomatoes and broth.
Cover and cook on low for 4-6 hours, or until the chicken is very tender when pierced with a fork.
Add the olives and cheese. Cover and cook on low for 15 - 30 minutes longer, or until hot. Serve hot.
Variations & Substitutions
I used Greek dressing in place of the half cup of chicken broth because it is what I had available.
The recipe calls for Kalamata olives but substitute whatever green olives or black olives you prefer.
Italian seasoning would be a nice substitution for dried oregano.
Granulated garlic works well in place of cloves garlic.
I used skinless bone-in chicken breasts. Bone-in chicken thighs, chicken legs or even boneless skinless thighs would also work. If you use boneless skinless chicken breast halves I'd shorten the cooking time to 3-4 hours or maybe even less.
I used crumbled feta cheese but a block of feta cheese (crumbled of course), parmesan cheese or goat cheese would also be delicious.
I used sliced fresh grape tomatoes. Sun-dried tomatoes would also work
I wouldn't suggest cooking this great recipe for chicken on high heat. LOW is the way to go when cooking chicken in the crock-pot.
Serving Size: 4 ounces of cooked chicken breast and ½ cup tomatoes, cheese and sauceClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*PointsPlus (Old plan)
Slow Cooker Greek Chicken with Feta and Tomatoes
Amount Per Serving (4 ounces chicken + ½ cup sauce)
Calories 170Calories from Fat 45
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/slow-cooker-greek-chicken-feta-tomatoes-recipe/