Slow Cooker Greek Chicken

Why Make This Recipe

Slow Cooker Greek Chicken is a delicious and convenient meal option that brings the vibrant flavors of Greece right to your kitchen. It’s perfect for busy nights when you want a tasty dinner without spending hours in the kitchen. The slow cooker allows the chicken to become tender and soak up the wonderful flavors of lemon, garlic, and herbs. This dish is not only simple to prepare but also healthy and satisfying, making it a great choice for families and meal prep.

How to Make Slow Cooker Greek Chicken

Ingredients:

• 2 pounds chicken thighs (boneless, skinless)
• 1 medium sweet or yellow onion, thinly sliced
• ½ cup chicken broth (or bone broth)
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil (extra virgin)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Optional: rice, quinoa, pita, fresh dill, cherry tomatoes, cucumbers, Kalamata olives, tzatziki, lemon wedges

Directions:

1. Place chicken thighs in the bottom of the slow cooker and top with sliced onions.
2. In a small bowl, whisk together chicken broth, lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
3. Pour the mixture evenly over the chicken and onions.
4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches 165°F internally.
5. Shred chicken directly in the slow cooker or remove and slice. Stir to combine with juices.
6. Serve over rice, in pitas, or alongside fresh veggies and tzatziki. Garnish with dill and lemon wedges if desired.

How to Serve Slow Cooker Greek Chicken

You can serve Slow Cooker Greek Chicken over a bed of rice or quinoa for a hearty meal. It also tastes great stuffed in pita bread with your favorite fresh veggies like cucumbers and cherry tomatoes. Adding a dollop of tzatziki sauce will enhance the flavors and give a refreshing taste. Garnishing with fresh dill and lemon wedges adds a lovely touch and makes the dish visually appealing.

How to Store Slow Cooker Greek Chicken

To store leftovers, let the chicken cool completely. Transfer it to an airtight container and place it in the refrigerator. It will last for up to three days. If you wish to keep it longer, you can freeze the chicken in a freezer-safe bag for up to three months. When ready to eat, simply thaw and heat it in the microwave or on the stove until warmed through.

Tips to Make Slow Cooker Greek Chicken

• For extra flavor, marinate the chicken in the lemon juice, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can remove the chicken after cooking, whisk in a bit of cornstarch dissolved in water, and cook on high until the sauce thickens.
• Make sure the chicken is spread out evenly in the slow cooker to ensure it cooks properly.

Variation

You can swap out chicken thighs for chicken breasts if you prefer a leaner option. Additionally, feel free to experiment with different veggies in the slow cooker, such as bell peppers or zucchini, to add more nutrients and flavor.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you should increase the cooking time and ensure it reaches a safe internal temperature of 165°F.

Can I cook this on the stovetop instead?
Yes, you can! Just sear the chicken in a pan first, then add the other ingredients and simmer on low for about 30-40 minutes, or until the chicken is fully cooked.

What sides go well with Greek chicken?
Some great sides include roasted vegetables, a Greek salad, or even a simple side of couscous to complement the flavors of the chicken.

Slow Cooker Greek Chicken

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A delicious and convenient meal featuring tender chicken infused with the vibrant flavors of Greece, perfect for busy nights.

• Author: martha
• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Total Time: 375 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Greek
• Diet: Paleo

Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken thighs
• 1 medium sweet or yellow onion, thinly sliced
• ½ cup chicken broth or bone broth
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Optional: rice, quinoa, pita, fresh dill, cherry tomatoes, cucumbers, Kalamata olives, tzatziki, lemon wedges

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Instructions

1. Place chicken thighs in the bottom of the slow cooker and top with sliced onions.
2. Whisk together chicken broth, lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper in a small bowl.
3. Pour the mixture evenly over the chicken and onions.
4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the chicken reaches 165°F internally.
5. Shred chicken directly in the slow cooker or remove and slice. Stir to combine with juices.
6. Serve over rice, in pitas, or alongside fresh veggies and tzatziki. Garnish with dill and lemon wedges if desired.

Notes

For extra flavor, marinate the chicken in the lemon juice, garlic, and herbs for a few hours before cooking. If you prefer a thicker sauce, whisk in cornstarch dissolved in water after cooking.