Crockpot Mediterranean Chicken

Why yes, my love affair with my crockpot continues.  I had this discussion about crockpots the other day.  I’ve had this crockpot, since when I lived in Juneau, Alaska.  It’s cheap, not name brand, but I love it.  It’s moved at least 5 times with me and is at least 12 years old.  It’s probably cooked hundreds of delicious dinners for me.  I hope I’m not jinxing myself, but I don’t know what I would ever do if something happened to it.

Anyways, I have a tendency to throw random ingredients in it that make sense together (at least to me) and then just walk away and let the magic happen.  The other day, I decided to make a variation on balsamic chicken, add some Mediterranean spices (really just oregano) and serve with a feta cheese and tomato salad on top and see how it tasted…it was divine!

Start by layering onions and boneless, skinless chicken thighs in a crockpot.  Pour balsamic vinegar over top and sprinkle with oregano and black pepper (if desired).


Cover and cook over low for 6 hours.


Serve over brown rice with diced tomatoes and fresh feta cheese.



1 lb boneless, skinless chicken thighs
1 medium onion, sliced
1/2 cup balsamic vinegar
1 teaspoon dried oregano
black pepper to taste (if desired)
2 large roma tomatoes, diced
2-4 oz feta cheese

Layer the onions and chicken in the base of a crockpot.  Pour balsamic vinegar over the top and sprinkle with oregano and black pepper (if desired).  Cover and cook on low for 6 hours.  Serve with tomatoes and feta cheese over brown rice.