Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work, but they can dry out more easily. If using breasts, cook on LOW and start checking around 4–5 hours . Shredding them into the juices helps keep them moist.

Can I make this Slow Cooker Greek Chicken Recipe ahead of time?

Absolutely. This is a great meal-prep recipe. Cook it, shred it, store it, and use it all week in bowls, salads, and wraps.

How do I store leftovers?

Let the chicken cool, then store in an airtight container with some of the juices. Fridge: up to 4 days Freezer: up to 3 months (thaw overnight in the fridge for best texture)

What can I use if I don’t have tzatziki?

No tzatziki? No problem. Plain Greek yogurt mixed with a little lemon juice, salt, and minced garlic is a quick “close enough to be delicious” swap. Even a dollop of hummus works in a pinch.

Can I add veggies into the slow cooker?

Yes! Bell peppers, artichoke hearts (drained), or chopped zucchini can work. Add quick-cooking veggies during the last hour on LOW so they don’t turn to mush.

Slow Cooker Greek Chicken Recipe: Joyful 5-Ingredient Win

Name: Slow Cooker Greek Chicken Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Greek
Ingredients: 2 pounds boneless, skinless chicken thighs (trimmed if desired); 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; Cooked rice or quinoa; Pita bread; Fresh dill; Cherry tomatoes; Sliced cucumbers; Kalamata olives; Tzatziki sauce; Lemon wedges

Description

This Slow Cooker Greek Chicken Recipe is an easy, hands-off dinner made with tender chicken thighs, lemon, garlic, olive oil, and classic Mediterranean herbs. Juicy, flavorful, and perfect for rice bowls, pitas, or meal prep, this healthy slow cooker meal is ideal for busy weeknights.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs (trimmed if desired)
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 for serving:

Cooked rice or quinoa
Pita bread
Fresh dill
Cherry tomatoes
Sliced cucumbers
Kalamata olives
Tzatziki sauce
Lemon wedges

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Instructions

Place chicken thighs in the bottom of the slow cooker. Top with sliced onions.
In a small bowl, whisk together chicken broth, lemon juice, olive oil, garlic, oregano, thyme, salt, and black pepper.
Pour the mixture evenly over the chicken and onions.
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.
Shred the chicken directly in the slow cooker or remove and slice. Stir to coat in the juices.
Serve over rice, in warm pita bread, or alongside fresh vegetables and tzatziki sauce. Garnish with fresh dill and lemon wedges if desired.

Notes

Chicken breasts can be substituted but may cook faster and be slightly less juicy.

For extra lemon flavor, add a squeeze of fresh lemon before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

This recipe freezes well for up to 3 months.

Great for meal prep bowls throughout the week.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Greek

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 320 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 32 g
Cholesterol: 135 mg