Crock Pot Chicken Musakhan

Every now and then, I get a craving for a certain type of food.  Lately, it’s been greek-style food.  Not sure why or where it came from, but that’s what I’ve been craving.  So expect to see some greek-inspired meals in the upcoming posts!

This dish was great because I could throw the chicken in the crock pot in the morning and it was ready when I came home from work.  I whipped up a quick tzatziki sauce, served it with some roasted red peppers, olives and gerkins.  This was a really great meal- and it’s different!  Would definitely recommend.

I based my recipe off this one.

Crock Pot Chicken Musakhan


  • 2.5 lbs boneless skinless chicken thighs
  • 2 onions, halved and thinly sliced
  • EVOO as needed
  • 0.5 oz ground sumac (if you can find it- I subbed some lemon zest, pepper and a pinch of paprika)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • pinch saffron (optional, but recommended)
  • handful of pine nuts
  • fresh chopped mint for garnish
  • s&p to taste


  • Heat a medium skillet over medium high heat.  Add EVOO, then add onions, sumac, cinnamon, allspice, cloves and saffron.  Saute until onions are translucent.
  • Place the chicken in the slow cooker.  Season with s&p as desired.  Top with onion mixture.
  • Cook on low for 6 hours.  When finished, saute pine nuts with a little EVOO over medium-high heat until browned.  Finely chop the mint.  Serve the chicken topped with mint and pine nuts.  Enjoy!

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