Slow Cooker Greek Chicken & Lentils
Tender chicken thighs braised low and slow with lentils, roasted capsicum, olives, and a bright lemon-herb finish. Packed with protein and fibre, this is hands-off weeknight cooking at its best.
Method
- 1.
Season chicken thighs generously with salt, pepper, oregano, smoked paprika, and cumin. Toss to coat evenly.
- 2.
Place diced onion, garlic, roasted capsicum, and olives in the base of the slow cooker. Nestle the seasoned chicken thighs on top.
- 3.
Add the tinned tomatoes, chicken stock, and rinsed lentils. Give it a gentle stir around the chicken without disturbing the thighs.
Keep the chicken on top so it braises rather than boils -- this keeps it tender.
- 4.
Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until the lentils are tender and chicken is falling apart.
- 5.
Remove the chicken and shred with two forks. Stir the baby spinach through the hot lentil mixture until just wilted.
- 6.
Return the shredded chicken to the pot. Squeeze over the lemon juice and drizzle with olive oil. Stir gently to combine.
The lemon and olive oil added at the end brighten the whole dish -- don't skip this step.
- 7.
Serve in bowls, topped with fresh parsley and a scatter of crumbled feta if desired.
Estimated Nutrition (per serve)
Keeps in the fridge for up to 4 days -- perfect for meal prep. The lentils thicken as they cool, so add a splash of stock when reheating. Also freezes well for up to 3 months without the feta.