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Slow Cooker Greek Chicken With Cinnamon


  • 2 tablespoons olive oil
  • 1 large sweet onion, sliced
  • 2 large cloves garlic, minced
  • 5 pounds chicken thighs
  • 1 can (28 ounces) whole peeled tomatoes, broken
  • 1 cup chicken broth
  • Zest of 1 lemon
  • 1 stick cinnamon
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 teaspoon coarse black pepper
  • ½ teaspoon ground cinnamon
  • 1 cup pitted green olives
  • ½ cup pitted kalamata olives
  • Chopped parsley


  1. In a large skillet over medium-high, heat oil. Add onion and garlic. Cook until just beginning to soften, about 4 minutes. Transfer onions and garlic to a slow cooker crock.
  2. Add chicken to skillet, skin-side-down. Turning once, cook chicken about 4 minutes per side until skin is golden brown. Place chicken skin-side-up in slow cooker crock.
  3. In a large bowl, combine tomatoes, broth, lemon zest, cinnamon stick, oregano, salt, black pepper and ground cinnamon. Pour over chicken
  4. Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours until chicken is cooked through and tender. Stir in olives and sprinkle with chopped parsley before serving.

Serves: 8



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