Slow Cooker Lemon-Oregano Chicken with Kalamata Olives

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Juicy chicken thighs slow-cooked in a bright lemon and oregano sauce with briny Kalamata olives for a rustic Greek-inspired dinner. This Greek recipe, ready in about 315 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 (about 2 lbs) bone-in chicken thighs
• 2 tbsp olive oil
• 4 minced garlic cloves
• 1/4 cup lemon juice
• 2 tsp dried oregano
• 1/2 cup chicken broth
• 1 cup pitted Kalamata olives
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp 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: In a large skillet over medium-high heat, heat 2 tbsp olive oil. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then brown them skin-side down for 4 minutes until golden and crisp. Flip and cook 2 more minutes, then transfer to the slow cooker.
2. Step 2: Add 4 minced garlic cloves, 1/4 cup lemon juice, 2 tsp dried oregano, 1/2 cup chicken broth, and 1 cup pitted Kalamata olives to the slow cooker. Stir gently to combine and coat the chicken.
3. Step 3: Cover and cook on low for 5 hours until chicken is tender and fully cooked. Before serving, sprinkle 2 tbsp chopped fresh parsley over the chicken for a bright herbal finish.