Description
This Slow Cooker Greek Chicken recipe is a simple, flavorful dish featuring tender chicken breasts or thighs cooked with aromatic herbs, garlic, lemon, and onions. Perfect for a hands-off meal, the chicken is slow-cooked to juicy perfection and then shredded to soak up all the delicious juices. Serve it with rice, pasta, pita bread, or as a topping for a fresh Greek salad for a versatile Mediterranean-inspired meal.
Ingredients
Scale
Chicken and Vegetables
- 2 lbs boneless skinless chicken breast or thighs
- 1 onion, thinly sliced
Liquid and Seasonings
- ¼ cup chicken broth
- 1 lemon, juiced (about 3 tablespoons)
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried thyme
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Prep: Gather all ingredients and prepare the chicken by trimming if needed. Thinly slice the onion and mince the garlic cloves.
- Layer Chicken and Onion: Place the boneless skinless chicken breasts or thighs in the bottom of your slow cooker. Evenly spread the thinly sliced onions over the top of the chicken.
- Mix Dressing: In a small bowl, whisk together the chicken broth, lemon juice, minced garlic, olive oil, dried oregano, dried thyme, sea salt, and black pepper until well combined.
- Pour Mixture: Pour the prepared herb and broth mixture evenly over the chicken and onions in the slow cooker, ensuring the chicken is well coated with the marinade.
- Cook: Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The chicken is done when it is tender and reaches an internal temperature of 165°F (75°C).
- Shred Chicken: Once cooking is complete, remove the lid and use two forks to shred the chicken directly in the slow cooker, allowing it to absorb all the juices and flavors.
- Serve: Serve the shredded Greek chicken warm over rice, pasta, with pita bread, or atop a fresh Greek salad for a complete Mediterranean meal experience.
Notes
- Use boneless, skinless chicken thighs for more flavorful and moist results, or breasts if preferred.
- Feel free to add sliced bell peppers or olives for extra Mediterranean flair.
- If you prefer a thicker sauce, remove the shredded chicken and reduce the cooking juices on the stovetop before mixing back in.
- Can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Check the chicken’s internal temperature with a meat thermometer to ensure food safety.
