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.
1 12ozjar marinated roasted red peppers drained and diced
1 8ozjar marinated artichoke hearts drained
1cupkalamata olives
1/2medium red onion sliced
1/2cupcrumbled feta optional
2tbspolive oil or avocado oil
3clovesgarlic
2lbschicken thighs bonelessskinless
2/3cupchicken 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 ).