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Slow Cooker (or not) Greek Chicken
with olives / green beans / spaghetti

Active: 30 Total: 270
Inspired by the Italian tomato sauce with capers, olives, and garlic - Spaghetti alla Puttanesca - our version includes chicken and green beans cooked right in the sauce for a one pan meal that is largely hands-off.
Smarts: You can keep the chicken in large pieces for serving or, if you’d prefer a more cohesive sauce, chop the chicken after cooking and stir it back into the sauce.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method. If using the slow cooker, we recommend cooking it on low since cooking on high can sometimes dry out chicken breast.
Tags

Ingredients

Metric
Servings:
4
Slow Cooker Greek Chicken:
  • Green beans - 12 oz, chopped into bite-sized pieces
  • Bell peppers, red - 1, chopped
  • Shallots - 2 cloves, diced
  • Garlic - 2 cloves, chopped
  • Chicken breasts, boneless and skinless - 1 lb
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Stock, any type - 1 cup (sub water)
  • Tomato paste - 3 Tbsp
  • Olives, pitted Kalamata - 1/2 cup (sub any olives)
  • Capers - 2 Tbsp, drained
  • Vinegar, balsamic - 1 Tbsp
  • Oregano, dried - 2 tsp
  • Soy sauce, low-sodium - 2 tsp
  • Cheese, parmesan (opt) - for serving
Spaghetti:
  • Pasta, spaghetti - 12 oz

Nutrition Facts

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Choose Cooking Method

Prep

  1. Green beans / Bell peppers / Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Chicken - Season chicken with some salt and pepper. (Can be done 1 day ahead)
  3. Slow cook chicken - Combine green beans, bell peppers, shallots, garlic, tomatoes (including liquid), stock, tomato paste, olives, capers, vinegar, oregano, and soy sauce in the bowl of a slow cooker. Nestle chicken in sauce. Cook on low for 4 to 6 hours. (Can be done 1 day ahead)

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Make

  1. Bring a large stock pot of salted water to a boil. Add pasta and cook according to package directions.
  2. When chicken is done cooking, taste the sauce and season with some salt and pepper if needed.
  3. You can leave the chicken whole or, if you prefer a more cohesive sauce, shred or chop the chicken and stir it into the sauce.
  4. Serve chicken and sauce over pasta. Top with cheese if using. Enjoy!

Prep

  1. Green beans / Bell peppers / Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Chicken - Season chicken with some salt and pepper. (Can be done 1 day ahead)

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Learn More

Make

  1. Heat a Dutch oven with some oil over medium heat. Add chicken and sear on both sides until golden brown but not cooked all the way through, 4 to 6 minutes total. Set aside.
  2. Return pan to heat. If it looks dry, add some more oil. Add in green beans, bell peppers, shallots, and garlic. Saute everything together until the green beans and peppers are starting to soften, 6 to 8 minutes, seasoning with some salt as it cooks.
  3. Pour tomatoes (including liquid), stock (this recipe was written for the slow cooker, so reduce liquid by about half to account for the shorter cook time on the stovetop), tomato paste, olives, capers, vinegar, oregano, and soy sauce over top. Stir everything to combine and bring to a simmer.
  4. Nestle chicken back into the pan, spooning some of the sauce over top. Reduce heat to low-medium (it should be just barely simmering) and cover with a lid.
  5. Cook chicken with the lid on for 20 minutes (reduce heat as needed so that it stays at a very low simmer) to let the flavors develop and the chicken cook through.
  6. While chicken cooks, bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
  7. When chicken is done cooking, taste the sauce and season with some salt and pepper if needed.
  8. You can leave the chicken whole or, if you prefer a more cohesive sauce, shred or chop the chicken and stir it into the sauce.
  9. Serve chicken and sauce over pasta. Top with cheese if using. Enjoy!

Nutrition Facts

Amount Per Serving
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Increase your nutrition smarts


Reviews

Ratings

Original (42)
Gluten-free (5)
Paleo (2)
Vegetarian (9)

Most Helpful

Make this with the Instant Pot. 15 mins high pressure with 15 min natural release. Took chicken out and chopped. Left out green bean cause is seemed weird but it would have been fine. Turned out great!

By: Kate
Posted: Aug 31, 2021
Diet: Original
6 Helpful

37 reviews

Shredded the chicken so it was more of a pasta sauce. Whole family liked it.

By: Jennifer
Posted: Sep 21, 2021
Diet: Original
0 Helpful

Liked the flavors, but the chickpeas needed longer to cook. This was 6 servings for us!

By: Sara
Posted: Sep 21, 2021
Diet: Vegetarian
0 Helpful

Soooooo good!!!!!!

By: Christine
Posted: Sep 18, 2021
Diet: Original
0 Helpful

Good and easy.

By: Namrita
Posted: Sep 16, 2021
Diet: Paleo
0 Helpful

I made this on the stovetop but something seemed like it was missing from this.

By: Vickie
Posted: Sep 15, 2021
Diet: Original
0 Helpful

Made this in the instant pot and I was worried the green beans would be mushy but it was perfect. Forgot to add the chick peas though so had to put them overtop at the end.

By: Caitlin
Posted: Sep 12, 2021
Diet: Vegetarian
0 Helpful