Recipe Overview
Why you’ll love it: Low and slow cooking builds so much flavor in this slow cooker Greek chicken recipe! It’s tender, juicy, and infused with bright lemon, garlic, and oregano for an easy Mediterranean-inspired dinner.
How long it takes: 2 hours 40 minutes
Equipment you’ll need: slow cooker
Servings: 8
5 Minute Prep, Multiple Meals
I’ve found lately that the key to eating meals at home is prepping and planning. And big batches. This Greek chicken is perfect because it’s an easy slow cooker protein that takes only a few minutes to prep, but provides us with multiple meals and tons of flexibility. We love it in bowls, wraps, and salads.
What makes mine special:
- Bright, fresh flavors: Fresh lemon juice, tangy red wine vinegar, garlic and oregano infuse vibrant Mediterranean flavor into the chicken while it cooks. (This Greek chicken marinade gives baked and grilled chicken a similar flavor!)
- Hands-off cooking: This is truly a dump-and-go recipe—no searing or stovetop steps, just add everything to the slow cooker and let it work its magic!
- Family-friendly: You can gussy the chicken up with crumbled feta and Kalamata olives, but as written, this recipe has plenty of flavor but in a form that’s pleasing to picky eaters!
Ingredient Notes
- Chicken: Boneless skinless chicken breasts or thighs both work well. Breasts are leaner and shred nicely, while thighs are slightly richer and more forgiving in a crockpot. You can cook a combination of both if you like.
- Sauce: Olive oil, lemon juice and zest, red wine vinegar, garlic, oregano, salt, onion powder, and black pepper add lots of flavor to this Greek-style chicken. The sauce plays two roles: it marinates the chicken as it cooks, and it can be served as a sauce after the chicken is cooked.
How to Make Greek Chicken
Add the chicken to the crockpot. Coat the inside of your slow cooker with nonstick spray if you’d like, then arrange the chicken in an even layer in the bottom of the crockpot.
Make the sauce. Whisk the sauce ingredients together until the oil and acids emulsify. Pour it over the chicken, turning the chicken so it’s evenly coated in the sauce mixture.
Cook. Cover your slow cooker and cook on low for 2 ½ to 3 hours, or until the chicken is tender and the internal temperature reaches 165°F. (For chicken breasts, you want to do your best not to exceed this temperature or they may get tough; chicken thighs give you more wiggle room, as they’re less susceptible to overcooking.)
Finish. Shred or slice the chicken in the slow cooker, or transfer the chicken to a cutting board to shred or slice it. Return the chicken to the crockpot to allow it to soak up the sauce. Serve as desired.
Serving Suggestions
- Greek bowl: Serve over rice (like this Instant Pot brown rice!), quinoa, couscous, or orzo. Top with tzatziki (a creamy yogurt and cucumber sauce), diced cucumbers, fresh tomatoes, Kalamata olives, crumbled feta, and fresh herbs.
- Wraps or pitas: Stuff into warm pita or lavash with lettuce, tomatoes, red onion, feta, and tzatziki. Pickled red onions would go really well on this, too.
- Salads: Add the shredded Greek chicken to a Greek salad with crisp greens and red wine vinaigrette.
- Main dish: Slice the chicken and plate it with dill roasted potatoes and sautéed zucchini or sautéed spinach. Drizzle the extra sauce over the potatoes and vegetables.
Refrigerator: Store slow cooker Greek chicken in an airtight container for up to 4 days.
Freezer: Freeze the shredded chicken with the cooking juices in a zip-top freezer bag for up to 3 months. I press out the excess air before freezing and store the bag flat.
Reheat: Warm gently in the microwave or on the stovetop with a splash of cooking juices to keep the chicken moist.
Slow Cooker Chicken Recipes
Slow Cooker Greek Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts (see note)
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice (about ½ lemon, zest it first!)
- 1 tablespoon red wine vinegar
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 teaspoon lemon zest (from 1 lemon)
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon coarse ground black pepper
Instructions
- If desired, lightly spray the inside of the slow cooker with nonstick spray. Arrange the chicken in a single layer inside the slow cooker.2 pounds boneless skinless chicken breasts
- In a small bowl or measuring cup, whisk together lemon juice, olive oil, red wine vinegar, garlic, oregano, lemon zest, salt, onion powder, and black pepper.¼ cup olive oil, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon red wine vinegar, 3 cloves garlic, 1 tablespoon dried oregano, 1 teaspoon lemon zest, 1 teaspoon kosher salt, ½ teaspoon onion powder, ¼ teaspoon coarse ground black pepper
- Pour the mixture over the chicken, turning to evenly coat all sides.
- Cover and cook on Low for 2½ to 3 hours, or until the chicken is very tender, and the internal temperature is at least 165°F. Try not to overcook the chicken, especially if you use chicken breasts. I usually check it at 2 ½ hours but cooking time can vary depending on the size and thickness of the chicken.
- Shred or slice the chicken directly in the slow cooker, or remove it and shred it on a cutting board, then return to the slow cooker so it has a chance to absorb the juices.
- Serve warm with your favorite sides, or assemble into meal bowls, wraps, or salads. See suggestions in the notes.
Notes
- Chicken: You can also use boneless skinless chicken thighs or a combination of breasts and thighs. Chicken thighs are a little richer so if you use them instead of chicken breasts, reduce the olive oil to 2 tablespoons.
- Frozen chicken: It’s okay if the chicken is slightly frozen (partially thawed) but I wouldn’t recommend putting chicken straight from the freezer into the crockpot since it’s cooked on Low.
- Make a meal bowl: Put a scoop of rice, quinoa, couscous, or orzo in a shallow bowl. Add the desired amount of Greek chicken, top with a couple spoonfuls of tzatziki or hummus. Add your choice of chopped cucumbers, red onions, tomatoes, Kalamata olives, feta cheese, fresh dill or parsley.
- Make a Greek salad: Same as a meal bowl, but instead of a grain, use chopped lettuce or greens. Top with Greek salad dressing.
- Make a gyro: Use pita bread or flatbread for the wrap. Add tzatziki and your choice of toppings (diced cucumbers and tomatoes, thinly sliced red onions, or pickled red onions, lettuce, feta cheese).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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