Crock-Pot Greek Chicken

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Serves: 4

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This is a recipe I adapted from a Weight Watchers cookbook recipe. My whole family loves this when I make it on the stove so I figured I would try it in the crock-pot. Serve it over couscous for a really delicious dinner!

  • 2 Chicken Breasts, Split, Bone-In (4 pieces)
  • 1 Cup Chicken Broth, Low-Sodium
  • 1 Jar Pitted Kalamata Olives, Drained (Or Fresh From Deli Department)
  • 1 – 9 Ounce Jar Marinated Artichokes (Or Canned Artichokes)
  • 2 – 14.5 Ounce Cans Diced Tomatoes With Garlic, Oregano and Basil
  • 1 Teaspoon Salt
  • Pepper to Taste
  • ½ Cup Feta Cheese, Crumbled

  1. Put all ingredients except feta cheese in the crock-pot and cover.
  2. Cook on low for 6-9 hours.
  3. Serve chicken with the broth over couscous with feta cheese crumbled on top.

The original recipe calls for a fryer cut-up but I prefer to use all breast meat. If you would like to make this with a whole chicken look for one about 3½ -4½ pounds in weight.