Ingredients

• 1 tbsp extra-virgin olive oil
• 2 lbs boneless, skinless chicken breasts or thighs
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• 1 (12 oz) jar roasted red peppers, drained and chopped
• 1 cup kalamata olives, drained
• 1 medium red onion, cut into ½-inch chunksr
• 3 tbsp fresh lemon juice
• 1 tbsp minced garlic (about 3 large cloves)
• 1 tsp honey
• 1 tsp dried oregano
• 1 tsp dried thyme leaves
• ½ cup crumbled feta cheese (optional)
• Fresh herbs for garnish (basil, parsley, or thyme)

Instructions

1. Prepare the Slow Cooker:
   Lightly grease a 5-quart (or larger) slow cooker with nonstick spray.
2. Sear the Chicken:
   Heat the olive oil in a large skillet over medium-high heat.
   • Season the chicken with salt and black pepper.
   • Place the chicken in the skillet, seasoned side down, and brown for 1-2 minutes until golden.
   • Flip and sear the other side for 1 additional minute.
   • If necessary, work in batches to avoid overcrowding.
   • Transfer the chicken to the slow cooker.
3. Add Vegetables & Sauce:
   • Arrange the roasted red peppers, olives, and red onions around (but not on top of) the chicken.
   • In a small bowl, whisk together lemon juice, garlic, honey, oregano, and thyme.
   • Pour the mixture over the chicken and vegetables.
4. Slow Cook:
   • Cover and cook on low for 3-4 hours or high for 1 ½ - 2 hours, until the chicken is fully cooked (internal temperature of 165°F).
5. Serve:
   • Plate the chicken and vegetables.
   • Sprinkle with crumbled feta cheese and fresh herbs.
   • Enjoy warm!

Storage & Reheating

• To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• To Reheat:
  • Cut chicken into smaller pieces and reheat gently in the microwave with a splash of chicken stock.
  • Alternatively, enjoy it cold over a salad or mix into warm pasta.

Nutrition