Healthy Crockpot Greek Lemon Chicken

• 4 boneless, skinless chicken breasts

• 3 tablespoons olive oil

• 2 lemons, juiced and zested

• 5 cloves of garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup chicken broth

• 1 tablespoon honey

• 1 large onion, sliced

• 1 cup Kalamata olives

• 1/2 cup crumbled feta cheese

• Fresh parsley, chopped for garnish

1. Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.


2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear on both sides until golden brown, around 3 minutes per side.


3. Transfer the browned chicken breasts to a crockpot.


4. In a bowl, combine the lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, dried rosemary, salt, black pepper, chicken broth, and honey. Whisk together until well combined.


5. Pour the lemon herb mixture over the chicken in the crockpot, ensuring the chicken is well coated.


6. Add the sliced onions and Kalamata olives around the chicken.


7. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.


8. Carefully remove the chicken from the crockpot and transfer to a serving platter.


9. Spoon the onions, olives, and sauce from the crockpot over the chicken.


10. Sprinkle the crumbled feta cheese over the chicken.


11. Garnish the dish with freshly chopped parsley before serving.