Slow Cooker Greek Chicken
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.
Servings: 8
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
Serving: 4ounces chicken with cooking liquid | Calories: 194kcal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 439mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.