Back to Chicken Athena

Print Options


Card Sizes

Chicken Athena Recipe

Chicken Athena Recipe

Greek flavors abound in this tasty and tender chicken dish that's cooked in the slow cooker. Olives, sun-dried tomatoes, lemon juice and balsamic vinegar combine with chicken for a special treat tonight. Radelle Knappenberger - Oviedo, Florida
TOTAL TIME: Prep: 15 min. Cook: 4 hours YIELD:6 servings


  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 2 medium onions, chopped
  • 1/3 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/3 cup pitted Greek olives, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt


  • 1. Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°. Yield: 6 servings.

Nutritional Facts

1 chicken breast half : 237 calories, 6g fat (1g saturated fat), 94mg cholesterol, 467mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Reviews for Chicken Athena

Sort By :
ooh! User ID: 5628505 108410
Reviewed Oct. 10, 2014

"Always makes the family happy!"

BDawdy User ID: 7455408 107064
Reviewed Oct. 23, 2013

"I added fresh basil and used the following substitutions--Meyer lemon juice (sweeter than regular lemons), Kalamata olives, thin sliced shallots (for onions) and chicken breast tenders--for this recipe, as that's what I had in the fridge. I thought the chicken was a little dry. I'm not wild about the flavor. It's missing something... If I make this recipe again, I will flash-fry/sear/brown the chicken first in olive oil and perhaps add a little smoked paprika or cayenne pepper."

egglestona User ID: 4986347 159295
Reviewed Oct. 9, 2013

"I love this recipe! Easy and full of flavor."

yayheaven User ID: 5071068 162010
Reviewed Nov. 27, 2011

"I have made this a couple of times now because I do like the overall flavor, however both times, the chicken tenderloins I am using have turned out dry by the time it is served. The taste of the balsamic vinegar in the 'marinade' after a few bites is a bit overwhelming and I love balsamic vinegar. It may be the brand I am using, so this is what I have done to make the taste more palatable, keep the chicken moist and have enough of the marinade to put over a side of rice: Doubled the balsamic and lemon juice, added 1 ounce of water and used just a tad less of the kalamata olives. With a couple of tweaks, this is a dish I really look forward to making!"

jencaer User ID: 1504602 92760
Reviewed Feb. 28, 2010

"Easy to make, great flavor"

LucieLaRenta User ID: 3139596 92749
Reviewed Nov. 13, 2009

"My husband and I loved this recipe - but made in the oven - did not have good luck in my crockpot - don't know why - but I will make this again - great flavor."

jgrubin User ID: 4447519 107063
Reviewed Nov. 11, 2009

"Super easy and delicious. I substituted capers for the sundried tomatoes and it was perfect for my low-carb diet."

elizabeth73 User ID: 3858470 95874
Reviewed Feb. 5, 2009

"OMG this is the best chicken I have ever had. My family LOVED it! I can't wait to make it again, it was awesome:)"

llewellyn2hm User ID: 3676736 177612
Reviewed Feb. 4, 2009

"Is that really all the liquid that is required? Also, I have a larger cooker. Any tips on how to use it (adjustments to recipe) for this recipe which sounds so good??"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.