Slow Cooker Greek Chicken, Lentils & Zucchini
Tender chicken thighs braised low and slow with lentils, zucchini, roasted capsicum, and olives. A high-protein, high-fibre meal that's easy on the gut.
Method
- 1.
Season chicken thighs generously with salt, pepper, oregano, smoked paprika, and cumin. Toss to coat evenly.
- 2.
Place diced onion, garlic, zucchini, roasted capsicum, and olives in the base of the slow cooker. Nestle the seasoned chicken thighs on top.
Adding the zucchini here allows it to soften and add bulk to the sauce.
- 3.
Add the tinned tomatoes, chicken stock, and rinsed lentils. Give it a gentle stir around the chicken without disturbing the thighs.
Keep the chicken on top so it braises rather than boils -- this keeps it tender.
- 4.
Cover and cook on LOW for 6 hours or HIGH for 3.5 hours, until the lentils are tender and chicken is falling apart.
- 5.
Remove the chicken and shred with two forks. Stir the baby spinach through the hot lentil mixture until just wilted.
- 6.
Return the shredded chicken to the pot. Squeeze over the lemon juice and drizzle with olive oil. Stir gently to combine.
The lemon and olive oil added at the end brighten the whole dish -- don't skip this step.
- 7.
Serve in bowls, topped with fresh parsley and a scatter of crumbled feta if desired.
Estimated Nutrition ✨ (per serve)
Score Breakdown ✨ 97/100
Macro Split ✨
Health Insight ✨
This is a hearty, protein-rich Mediterranean meal that's incredibly filling thanks to the excellent fiber content from the lentils and vegetables.
- Impressive protein punch (55g) from the chicken and lentils.
- High fiber content (14g) which supports digestion and long-lasting satiety.
- Use a low-sodium chicken stock to balance the natural saltiness of the feta and kalamata olives.
Keeps in the fridge for up to 4 days -- perfect for meal prep. The lentils thicken as they cool, so add a splash of stock when reheating. Also freezes well for up to 3 months without the feta.