From above, two shallow bowls hold burnished chicken nestled in a ruby tomato-rhubarb sauce, swirled with clouds of whipped feta, scattered with chopped dill and mint, pistachios, and thin ribbons of pink rhubarb, with glossy olive oil pooling at the edges.

Slow Cooker Greek-Inspired Chicken with Rhubarb, Cinnamon Tomato Braise & Whipped Feta

Name: Slow Cooker Greek-Inspired Chicken with Rhubarb, Cinnamon Tomato Braise & Whipped Feta
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 2
Cuisine: Greek
Ingredients: 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

Category Main Course

Prep 20 minutes

Cook 240 minutes

Style Greek

Technique Slow Cooking

Diet Friendly Gluten-Free

Daily Recipe: April 09, 2026

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

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.
Step 2 - 🍗🧂👌

Sprinkle the chicken thighs with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Step 3 - 🧅🧄🍅

Add the red onion, garlic, and half of the rhubarb to the slow cooker, then pour the tomato mixture over the top.
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.
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.
Step 6 - 🧀🍋🥣

Blend or mash the feta cheese, Greek yogurt, lemon zest, and remaining 1 tablespoon olive oil until creamy and thick.
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.
Step 8 - 🍽️🍗🍅

Spread a generous spoonful of whipped feta onto each plate or shallow bowl, then top with the chicken and rhubarb-tomato sauce.
Step 9 - 🌿🥜✨

Top with dill, mint, oregano, chopped pistachios, and a final drizzle of olive oil before serving.

Additional

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.