Slow Cooker Greek Chicken with Cinnamon (Kapama)

When you hear Greek chicken you probably think of soulvaki, gyros, or anything covered in tzatziki. While I am a big fan of all of the above, this slow cooker greek chicken is something a little out of the ordinary – in the best way possible.

Most of the Greek chicken recipes you see online are packed with herbal and citrus flavors. This recipe goes a different route and incorporates cinnamon (and lots of it). It’s our slow cooker take on kapama, a traditional Greek braised chicken dish with cinnamon, tomatoes, onions, and garlic.

We seared chicken thighs before adding them to the slow cooker crock. Then poured a mixture of tomatoes, chicken broth, lemon zest, cinnamon, salt, and black pepper over the chicken.

Cover the crock and cook on HIGH for 3 to 3 ½ hours or on LOW for 6 to 7 hours until the chicken is cooked through. Before serving, stir in olives (another staple ingredient in Mediterranean recipes) and sprinkle fresh parsley on top.

This slow cooker chicken tastes as good as it smells (your house will smell divine while it cooks, thanks to the cinnamon). It’s tender and packed full of flavor. It’s a little bit salty thanks to the olives, a little sweet thanks to the onions. Serve it over pasta, eat it all by itself, or add it to a Mediterranean-inspired bowl for a flavorful meal. Think outside the tzatziki the next time you’re craving Greek food.

Beginning in September, the Pioneer Woman 6-Quart Slow Cooker will be available in Ree’s signature Flea Market design exclusively at Wal-Mart. Fans of the collection will also find three additional patterns including Vintage Floral, Country Garden and Rose Shadow, part of a limited-time offering this holiday season.

Slow Cooker Greek Chicken with Cinnamon (Kapama)

Author: Hamilton Beach Test Kitchen

Ingredients

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

Instructions

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.
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.
In a large bowl, combine tomatoes, broth, lemon zest, cinnamon stick, oregano, salt, black pepper and ground cinnamon. Pour over chicken.
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.