Save on Pinterest

Chicken Athena

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
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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°.
Nutrition 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Sfhkx
    Mar 18, 2018

    Wow. Entire family loves this.

  • zookeeperk
    Sep 19, 2017

    No comment left

  • ooh!
    Oct 10, 2014

    Always makes the family happy!

  • BDawdy
    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
    Oct 9, 2013

    I love this recipe! Easy and full of flavor.

  • yayheaven
    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!

  • kpioch
    Nov 11, 2011

    No comment left

  • JessT2003
    Jan 26, 2011

    No comment left

  • AlabamaStoneThrower
    Aug 25, 2010

    No comment left

  • jencaer
    Feb 28, 2010

    Easy to make, great flavor