Slow Cooker Greek-Inspired Chicken with Rhubarb, Cinnamon Tomato Braise & Whipped Feta
Tender chicken in a tangy rhubarb-tomato braise.
Daily recipe · April 09, 2026
A little about this dish
This slow-cooker dish leans Greek in spirit without falling into the usual lemon-olive routine. Tart spring rhubarb melts into the cooking juices with tomatoes, red onion, cinnamon, and a touch of honey, creating a glossy sweet-savory braise for tender chicken. Finished with creamy whipped feta and fresh herbs, it feels seasonal, vibrant, and a little unexpected while still deeply comforting.
Ingredients (for 2)
- Rhubarb — 2 stalks — cut into 1-inch pieces
- Boneless skinless chicken thighs — 4 small — patted dry
- Crushed tomatoes — 1 cup
- Small red onion — 1 — sliced into thin wedges
- Garlic cloves — 3 cloves — thinly sliced
- Feta cheese — 120 g — crumbled
- Greek yogurt — 3 tablespoons
- Lemon — 1 teaspoon — finely grated
- Lemon — 1 tablespoon — freshly squeezed
- Honey — 2 teaspoons
- Tomato paste — 1 tablespoon
- Pistachios — 2 tablespoons — roughly chopped
- Fresh dill — 2 tablespoons — chopped
- Fresh mint — 2 tablespoons — chopped
- Fresh oregano or dried oregano — 1 tablespoon or 1 teaspoon dried — chopped
- Ground cinnamon — 1/4 teaspoon
- Aleppo pepper or mild chili flakes — 1/2 teaspoon
- Black pepper — 1/2 teaspoon — freshly ground
- Olive oil — 2 tablespoons
- Kosher salt — 1 teaspoon
Preparation
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Step 1 — 🥣🍅✨In a small bowl, stir together the crushed tomatoes, tomato paste, honey, ground cinnamon, Aleppo pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until combined.
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Step 2 — 🍗🧂👌Sprinkle the chicken thighs with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
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Step 3 — 🧅🧄🍅Add the red onion, garlic, and half of the rhubarb to the slow cooker, then pour the tomato mixture over the top.
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Step 4 — 🍗🌿🥄Nestle the chicken into the sauce and turn once to coat. Spoon the remaining rhubarb around the chicken and drizzle with 1 tablespoon olive oil.
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Step 5 — ⏲️🍲🔥Cover and cook on LOW for 3 1/2 to 4 hours, until the chicken is tender and the rhubarb has mostly melted into the sauce.
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Step 6 — 🧀🍋🥣Blend or mash the feta cheese, Greek yogurt, lemon zest, and remaining 1 tablespoon olive oil until creamy and thick.
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Step 7 — 🍋👅🔥Taste the sauce and stir in the lemon juice if needed for brightness. If the sauce is too thin, cook uncovered on HIGH for 15 to 20 minutes.
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Step 8 — 🍽️🍗🍅Spread a generous spoonful of whipped feta onto each plate or shallow bowl, then top with the chicken and rhubarb-tomato sauce.
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Step 9 — 🌿🥜✨Top with dill, mint, oregano, chopped pistachios, and a final drizzle of olive oil before serving.
A final fox tip
Great with warm flatbread, buttered orzo, or roasted new potatoes if you want to stretch the meal. For an even prettier finish, reserve a few very thin raw rhubarb ribbons and toss them with a drop of honey and lemon to scatter on top just before serving. You can also swap chicken for thick chickpeas and giant beans for a vegetarian version, reducing the cook time to about 2 to 2 1/2 hours on LOW.