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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

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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??"

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