Crockpot Greek Feta Chicken

I don’t know how Greek this recipe is, but it is one of my favorites. I think I started making it on long nights when I was commuting from Bowling Green and we lived in Nashville. It’s very simple, and a true “dump and run” crock pot option. I mixed it up from more than one recipe and I don’t even remember where I got the pieces from.

Crockpot Greek Feta Chicken
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

  • 1 onion, chopped
  • 5-6 cloves of garlic, minced
  • 4-6 chicken thighs bone in, skin removed (depending on weight/number of people serving)
  • 1 pint of tomatoes (diced, if storebought)
  • 1-2 T tomato paste (depends on the quality of your tomatoes and/or the ability to measure without making a mess)
  • oregano
  • freshly ground pepper
  • 2-3 oz feta cheese, crumbled
  • 1 lb Noodles, preferably egg noodles, penne, rotini, bowties all work also.

  1. Layer the ingredients in order, except the feta and noodles, in the crockpot. You may wish to drain the tomatoes a little if they have much extra liquid.
  2. Cook 4+ hours on high or 7+ hours on low (and really on low it can go many more hours if necessary).
  3. Before serving, as you prepare to boil your noodles, give the pot a good stir and add the feta on top and allow it to melt while you cook the noodles according to your tastes.
  4. Serve from the crockpot onto noodles on plates.

When you first put it in the crockpot, it looks something like this:

Several hours later, right before adding the feta:


Final product… just look at that steam rising up!!

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