Slow Cooker Greek Chicken

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Red Peppers, Roasted, Jarred(340g)
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  Olives, Kalamata, Canned, Pitted(240g)
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  Yellow Onion
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  Vinegar, Red Wine(45g)
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  Garlic(15g)
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  Honey(5g)
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  Oregano, Dried(5g)
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  Thyme, Dried(5g)
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  Cheese, Feta, Crumbled(120g)
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  Chopped Fresh Herbs (Any Mix Of Fresh Basil, Parsley, Or Thyme)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Season the chicken breast with salt and pepper, then place it in the hot pan seasoned side down. Cook 3–4 minutes until golden brown, flip, and cook the other side 2–3 minutes until golden and no longer pink on the surface. Work in batches if needed to avoid overlapping. Transfer the cooked chicken to a large pot or Dutch oven.
2. 2Arrange the roasted red peppers, kalamata olives, and onion around the chicken in the pot (do not layer on top).
3. 3In a small bowl, whisk together the red wine vinegar, fresh garlic, honey, dried oregano, and dried thyme. Pour the mixture evenly over the chicken and vegetables.
4. 4Cover the pot and bring to a gentle simmer over medium heat, then reduce heat to low. Cook 45–60 minutes until the internal temperature of the thickest chicken piece reaches 165°F when checked with a meat thermometer.
5. 5Remove from heat and let rest uncovered for 5 minutes. The chicken should be tender and the liquid slightly reduced.
6. 6Divide the chicken, vegetables, and cooking liquid evenly into 4 airtight meal prep containers while hot.
7. 7Top each portion with crumbled feta cheese just before serving, or store the feta separately and add fresh when ready to eat.
8. 8Refrigerate up to 4 days, or freeze up to 3 months.