Fall is the time of year when grilled meats and salads slowly get replaced by slow braised meals and soups. If you’re anything like me, as soon as the first chilly night hits, you’re dusting off your slow cooker and dreaming about comfort foods, even if the days are still 80 degrees or more.

Chicken thighs are perfect for the slow cooker. They’re rich and full of flavor, and when cooked slowly, they transform into a melt in your mouth protein that you can’t stop eating. This recipe is exactly that. The chicken is cooked in a mixture of broth, white wine, and lemon, and gets a big kick from mixed olives. It’s herby, citrusy, and briny, making it the perfect fall comfort food.

When choosing wine for this dish, you don’t need something expensive, but something you like to drink. I used an inexpensive Pinot Grigio, and then drank the rest with the meal, and it was perfect. Don’t use the cooking wine they sell in the condiment section of your supermarket; it’s salty flavor doesn’t really add anything to your dish.

For olives, I used a mixture of big, meaty green olives and kalamatas I got from my grocery store olive bar. If your market has one, this is where you want to get olives. Whatever you do, don’t get the pungent, sliced canned ones you typically see on pizzas or nachos.

Serve this with roasted potatoes and sautéed spinach for a restaurant quality meal that takes practically no effort. Add some crusty bread and the remainder of your wine, and it’s the perfect night in.

Slow Cooker Greek Chicken Thighs
Serves 4
Prep time: 6 hours+


3 tablespoons Ava Jane’s Kitchen Avocado Oil
1 1/2 pounds chicken thighs
1 small onion, sliced
3 cloves garlic, minced
2 cup chicken broth
1 cup white wine
2 sprigs fresh oregano
2 sprigs fresh parsley
1 teaspoon dried thyme
1 lemon, sliced
1 cup mixed, pitted olives
1/2 cup halved cherry tomatoes
Colima Sea Salt and fresh ground black pepper, for serving


Heat the oil in a heavy skillet over medium heat (if you’re slow cooker has a sauté function, you can use this instead.) Cook the chicken thighs until browned and transfer to your pot. Add the onions, garlic, wine, chicken broth, herbs, lemon slices, and olives. Cover and cook on low for 6-8 hours, until thighs reach an internal temperature of 165 degrees F.

Add the tomatoes before serving, and serve with your choice of sides.

Easy to download PDF: Slow Cooker Greek Chicken Thighs