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Slow Cooker Greek Chicken

I've got yet another delicious "set it and forget it" meal to share with you today! I am in a slow cooker/Instant Pot season of life. It just makes dinner so much easier and smelling it all day is an added bonus. This greek chicken is to-die-for! It is light, yet satiating and is easy to double. I continue to double almost every meal I make so that I have healthy options on hand for the week, yet only one prep time in the kitchen. Oh, and did I mention this is Whole3o and Paleo-approved??? Delicious! Enjoy!


  • 2 pounds chicken, breasts or thighs (or a mix of both)

  • 6 chopped red potatoes

  • 2 red bell peppers, sliced

  • 2 teaspoons minced garlic

  • ½ cup sliced black olives (I omitted these because I'm not an olive person).

  • 1/4 cup chopped sun dried tomatoes

  • 3/4 cup chicken stock

  • 4 tablespoon Tahini (Can find at Trader Joe's).

  • 1 tablespoon dried dill

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • Juice of 1 lemon

  • Fresh chopped parsley (to garnish)

  • 2 tablespoons chopped red onion (to garnish)

  • more salt & pepper to taste


  1. In a slow cooker combine chicken breasts, potatoes, bell peppers, garlic, olives, sun dried tomatoes, chicken stock, 2 tablespoons of tahini, dried dill, dried oregano and 1 teaspoon salt. Stir until combined and chicken is coated, then cook on low for 6-8 hours on low.

  2. When chicken is fully cooked, shred it with a fork, while keeping it in the slow cooker, and then add in 2 more tablespoons of tahini and juice of lemon

Original recipe and photo credit given to: Little Bits of Real Food. Can be found by visiting: