Instant Pot | Keto | Slow Cooker

Keto Greek Chicken – Instant Pot + Slow Cooker Instructions

This instant pot or slow cooker greek chicken is my favorite weeknight staple. It has so many flavors and textures and can be easily made either in a slow cooker or instant pot. It is keto-friendly, low carb, paleo & whole30 friendly. 

The instant pot has been my go-to kitchen tool and have made numerous meals using it. My family and friends have been a fan of my instant pot dishes and they keep asking me for my guidance whenever they make any meal using instant pot. 

Why Keto Greek Chicken Is My Favorite Recipe:

  • One of the main reasons I love geek chicken recipe is that it is a one-pan dish that requires minimal prep work and a perfect dinner for those busy weeknights.
  • I love the little flavor of tanginess in my dish and this recipe has got no shortage of tanginess thanks to lemon and vinegar.
  • Even if you don’t have an Instant pot you can still make this using the slow cooker.
  • It is paleo, keto & whole 30 friendly which makes it a healthy dish to serve.

How To Make Instant Pot Greek Chicken:

It is another easy recipe just like I wanted; set it and forget!

Saute/sear the chicken thighs before adding it to the rest of the ingredients. Once finish sauteing the chicken, top it with veggies and then create a sauce with broth, dried herbs, vinegar, and lemon. Dump it into the pot and let the cooking begin.

Once it is cooked, thicken the sauce by adding arrowroot starch. Serve the chicken with fresh basil or with mint.

Slow Cooker Instructions:

  • Heat the skillet on medium-high heat. In the meantime, apply salt and pepper on each side of your chicken thighs. Pour oil into the hot skillet and add crushed garlic. Cook for 1 minute. Add chicken and sear chicken on each side for a couple of minutes.
  • Place the chicken to the bottom of the slow cooker. Fill the gaps of the chicken by inserting artichoke hearts, peppers, and olives around the slow cooker. Top it with sliced red onions.
  • In a medium mixing bowl add 1/2 cup of chicken broth, lemon, vinegar, dried oregano, and dried thyme. Mix them. Pour the mixture on top of the chicken/vegetable mixture. Seal the top with a lid.
  • Cook on low for 4 hours or 2 to 3 hours on high. Remove lid.
  • Once cooking is complete, spoon out some juice into a small bowl. Add 1 tablespoon of arrowroot starch to the juice, whisk and pour back to the slow cooker. Allow the sauce to thicken further for another 15 to 20 minutes.
  • Serve this greek chicken over potatoes or cauliflower rice topped with fresh herbs, little salt and pepper, and feta ( optional ).

Instant Pot Instructions:

  • Set your IP to saute. In the meantime, while it gets heated, apply salt and pepper on each side of your chicken thighs. Pour oil into the hot skillet and add crushed garlic. Cook for 1 minute. Add chicken and sear chicken on each side for a couple of minutes.
  • Place the chicken to the bottom of the instant pot. Fill the gaps of the chicken by filling it with artichoke hearts, peppers, and olives around the slow cooker. Top it with sliced red onions.
  • In a mixing bowl add chicken broth, vinegar, lemon, dried oregano, and dried thyme. Mix well. Pour the mixture on top of the chicken/vegetable mixture. Seal the pot with a lid.
  • Select the manual function and set the timer to 7 minutes and cook on high pressure
  • Once the timer is stopped, do a quick release. Make sure the valve is down and release all the steam before opening the lid. 
  • Spoon out some juice into a small bowl. Add 1 tablespoon of arrowroot starch to the juice, whisk and pour back to the instant pot. Allow the sauce to thicken further for another 15 to 20 minutes.
  • Serve this greek chicken over potatoes or cauliflower rice topped with fresh herbs, little salt and pepper, and feta ( optional ).
instant pot greek chicken

Keto Instant Pot Greek Chicken

This instant pot or slow cooker greek chicken is my favorite weeknight staple. It has so many flavors and textures and can be easily made either in a slow cooker or instant pot. It is keto-friendly, low carb, paleo & whole30 friendly.
Prep Time 30 mins
Servings 6
Calories 452 kcal

Ingredients
  

  • 1/4 cup red wine vinegar
  • 1/2 lemon juiced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1-2 tbsp arrowroot starch
  • tbsp fresh basil chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper can use lemon pepper
  • 1 12 oz jar marinated roasted red peppers drained and diced
  • 1 8 oz jar marinated artichoke hearts drained
  • 1 cup kalamata olives
  • 1/2 medium red onion sliced
  • 1/2 cup crumbled feta optional
  • 2 tbsp olive oil or avocado oil
  • 3 cloves garlic
  • 2 lbs chicken thighs boneless skinless
  • 2/3 cup chicken broth

Instructions
 

Slow Cooker Instructions

  • Heat the skillet on medium-high heat. In the meantime, apply salt and pepper on each side of your chicken thighs. Pour oil into the hot skillet and add crushed garlic. Cook for 1 minute. Add chicken and sear chicken on each side for a couple of minutes.
  • Place the chicken to the bottom of the slow cooker. Fill the gaps of the chicken by inserting artichoke hearts, peppers, and olives around the slow cooker. Top it with sliced red onions.
  • In a medium mixing bowl add 1/2 cup of chicken broth, lemon, vinegar, dried oregano, and dried thyme. Mix them. Pour the mixture on top of the chicken/vegetable mixture. Seal the top with a lid.
  • Cook on low for 4 hours or 2 to 3 hours on high. Remove lid.
  • Once cooking is complete, spoon out some juice into a small bowl. Add 1 tablespoon of arrowroot starch to the juice, whisk and pour back to the slow cooker. Allow the sauce to thicken further for another 15 to 20 minutes.
  • Serve this greek chicken over potatoes or cauliflower rice topped with fresh herbs, little salt and pepper, and feta ( optional ).

Instant Pot Instructions

  • Set your IP to saute. In the meantime, while it gets heated, apply salt and pepper on each side of your chicken thighs. Pour oil into the hot skillet and add crushed garlic. Cook for 1 minute. Add chicken and sear chicken on each side for a couple of minutes.
  • Place the chicken to the bottom of the instant pot. Fill the gaps of the chicken by filling it with artichoke hearts, peppers, and olives around the slow cooker. Top it with sliced red onions.
  • In a mixing bowl add chicken broth, vinegar, lemon, dried oregano, and dried thyme. Mix well. Pour the mixture on top of the chicken/vegetable mixture. Seal the pot with a lid.
  • Select the manual function and set the timer to 7 minutes and cook on high pressure
  • Once the timer is stopped, do a quick release. Make sure the valve is down and release all the steam before opening the lid.
  • Spoon out some juice into a small bowl. Add 1 tablespoon of arrowroot starch to the juice, whisk and pour back to the instant pot. Allow the sauce to thicken further for another 15 to 20 minutes.
  • Serve this greek chicken over potatoes or cauliflower rice topped with fresh herbs, little salt and pepper, and feta ( optional ).

Notes

NUTRITION INFO:
 

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