Slow Cooker (or not) Greek Chicken
with olives / green beans / cauliflower rice
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.
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.
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Proteins
Cuisines
Ingredients
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 1/2 lbs
- 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
- Bragg's / coconut aminos - 2 tsp
Cauliflower Rice:
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
Choose Cooking Method
Prep
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)v
- Green beans / Bell peppers / Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Chicken - Season chicken with some salt and pepper. (Can be done 1 day ahead)
- Slow cook chicken - Combine green beans, bell peppers, shallots, garlic, tomatoes (including liquid), stock, tomato paste, olives, capers, vinegar, oregano, and aminos 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
- When chicken is done cooking, taste the sauce and season with some salt and pepper if needed.
- 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.
- If cauliflower rice was made ahead, reheat in the microwave.
- Serve chicken and sauce over cauliflower rice. Enjoy!
Prep
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)v
- Green beans / Bell peppers / Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Chicken - Season chicken with some salt and pepper. (Can be done 1 day ahead)
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Make
- 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.
- 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.
- 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 aminos over top. Stir everything to combine and bring to a simmer.
- 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.
- 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.
- When chicken is done cooking, taste the sauce and season with some salt and pepper if needed.
- 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.
- If cauliflower rice was made ahead, reheat in the microwave.
- Serve chicken and sauce over cauliflower rice. Enjoy!
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