Recipes

Whole 30 Crockpot Greek Chicken

🎤 “Take my breath away”…

I can almost guarantee that you will be singing sweet songs of joy  😃 when you take a bite out of this .

Most people hesitate using their Crockpot or Instant Pot because all they can think about is mushy food and boring flavors 🤢… not appealing.

💁🏻‍♀️ So that’s why we’re bringing in bold and simple ingredients that you likely already have in your pantry!

It’s a definite crowd pleaser 👏🏼 and Whole 30 approved ✅!

Yield/Serving

4

Macros

Serving Size: ~ 4 oz. chicken thigh + 1/2 cup veggies
  • Protein - 28 g
  • Carbs - 7.5 g
  • Fat - 19 g

Ingredients

  • 3/4 cup chicken or bone broth
  • 2 tbsp red wine vinegar
  • juice of 1 lemon
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tbsp avocado oil or extra virgin olive oil
  • 1 tbsp minced garlic
  • 1 pound organic chicken thighs, fat trimmed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup pitted kalamata olives
  • 1/2 red onion, sliced
  • 1 - 12 ounce jar marinated and roasted red bell peppers, drained and sliced
  • 1 - 8 oz jar artichoke hearts, drained

Cooking Utensils

  • small mixing bowl
  • instant pot or slow cooker
  • optional: non-stick skillet
  • optional: crockpot liner

Directions

FOR THE INSTANT POT:

  1. In a bowl, mix together chicken broth, vinegar, lemon, dried oregano, and dried thyme. Mix well and set aside.
  2. Press the saute function on your Instant Pot. While pot is heating, season your chicken thighs on both sides with salt and pepper. Add 1 tbsp oil, then minced garlic. Cook for 1 minute, now add chicken. Sear chicken on each side for about 2 minutes (no need to cook all the way through).
  3. Add the artichoke hearts, peppers, and olives around the chicken. If there are any gaps, fill them in with the veggies. It’s okay to let some of those veggies sit on top of the chicken. Top with sliced red onion and pour the broth mixture on top of the chicken/veggie mixture. Secure the lid.
  4. Select the manual function (this may also be called “pressure” on certain versions of Instant Pot). Set the time using +- button to 7 minutes (this will cook on high pressure for 7 minutes).
  5. Once cooking is complete, use a quick release (natural release is also fine). Be sure to turn your valve down and release all steam before opening the lid.

 

FOR THE SLOW COOKER:

  1. In a bowl, mix together 1/2 cup chicken broth (you don’t need as much liquid), vinegar, lemon, dried oregano, and dried thyme. Mix well and set aside.
  2. Heat a non-stick skillet to medium high heat. While skillet is heating, season the chicken thighs on both sides with salt and pepper. Add 1 tbsp avocado oil, then minced garlic. Cook for 1 minute, now add chicken. Sear chicken on each side for about 2 minutes (no need to cook all the way through).
  3. If using a crockpot liner, insert now. Place chicken on the bottom of your slow cooker. Add the artichoke hearts, peppers, and olives around the chicken. If there are any gaps, fill them in with the veggies. It’s okay to let some of those veggies sit on top of the chicken. Top with sliced red onion and pour the broth mixture on top of the chicken/veggie mixture.
  4. Cover and cook for 4 hours on low or 2-3 hours on high.

Training Day – serve over cauliflower rice or zucchini noodles

Rest Day – serve with a side aruguala or spinach salad

Additional Information

Approximately 275 calories per serving (1 thigh + 1/2 cup mixed veggies)

~1 palm protein, 3 thumbs fat

Calories and macros will vary based on any additions. They will also vary depending on brands of ingredients, substitutions and serving size.

Customizable to Whole 30, Paleo & Ketogenic Lifestyles.

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