Slow-Cooked Greek Chicken with Tomato and Olive Sauce

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Chicken thighs slow-cooked in a rich tomato sauce with olives and herbs, resulting in tender meat infused with Mediterranean flavors. This Greek-inspired chicken recipe (mediterranean), ready in about 380 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 1 can (28 oz) canned crushed tomatoes
• 1 cup, pitted and halved Kalamata olives
• 2 tsp dried oregano
• 2 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 6 bone-in, skin-on chicken thighs and brown them for 4 minutes per side until golden; transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 can (28 oz) crushed tomatoes, 1 cup pitted and halved Kalamata olives, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Cook for 3 minutes until sauce thickens slightly.
4. Step 4: Pour the tomato and olive sauce over the chicken thighs in the slow cooker. Cover and cook on low for 5-6 hours until chicken is tender and cooked through.
5. Step 5: Before serving, stir in 2 tbsp fresh lemon juice and sprinkle 1/4 cup chopped fresh parsley over the dish for brightness.