Greek Chicken Thighs

Servings 6 servings


  • 12 skinless chicken thighs about 4 pounds
  • 1 teaspoon salt divided
  • 1/4 teaspoon black pepper divided
  • 1 teaspoon olive oil
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons chopped parsley
  • 1/4 cup dry white wine or use white grape juice with a splash of vinegar
  • 3 tablespoons tomato paste
  • 2 to 3 teaspoons crushed red pepper flakes
  • 1 28-oz. can diced tomatoes
  • 2 tablespoons sliced pitted Kalamata olives


  • Sprinkle chicken with 1/2 teaspoon of salt and 1/8 teaspoon of black pepper.
  • Heat the oil in a large skillet over medium-high heat; add chicken and cook for 2 minutes per side or until browned.
  • Transfer to a slow cooker.
  • Add garlic to skillet and saute for 30 seconds, stirring constantly.
  • Add wine (or juice/vinegar), scraping up all of the browned bits from the bottom of the pan; cook for 30 seconds; pour over chicken in slow cooker; add tomato paste, crushed red pepper flakes and tomatoes.
  • Cover and cook on HIGH for 4 hours. Stir in remaining salt and pepper, olives, and parsley.


SERVING SUGGESTION: Whole wheat couscous and stir-fried zucchini and yellow squash.
VEGETARIAN: Use non-breaded faux chicken patties.
GLUTEN FREE: Make sure dry white wine, tomato paste, canned tomatoes, and Kalamata olives are gluten free.
NUTRITION: Per Serving: 275 Calories; 9g Fat; 37g Protein; 9g Carbohydrate; 3g Dietary Fiber; 143mg Cholesterol; 1101mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 6.
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