Can I use frozen chicken?

Yes! Just thaw it completely before adding it to the slow cooker for food safety and even cooking.

Can I substitute chicken broth?

Absolutely. Vegetable broth works well, and even beef broth adds a deeper richness if that’s what you have.

What can I serve with Slow Cooker Greek Chicken?

It’s super versatile! Try it with roasted potatoes, a Greek salad, or stuffed in pita with a drizzle of tzatziki.

How do I store leftovers?

Store in an airtight container in the fridge for up to four days. Reheat on the stovetop or microwave until warm.

Slow Cooker Greek Chicken: 5 Irresistible Flavors!

Name: Slow Cooker Greek Chicken
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Mediterranean
Ingredients: 2 lbs boneless, skinless chicken thighs (or breasts); 1 medium sweet or yellow onion, thinly sliced; 1 cup chicken broth (or bone broth); 3 tablespoons fresh lemon juice (about 1 lemon); 2 tablespoons olive oil (extra virgin preferred); 3 garlic cloves, minced; 1 teaspoon dried oregano; ½ teaspoon dried thyme; 1 teaspoon sea salt (adjust to taste); ½ teaspoon black pepper; Optional garnishes: fresh dill, feta cheese, tzatziki, lemon wedges

Description

This Slow Cooker Greek Chicken is juicy, tender, and full of bright Mediterranean flavor. Simmered in a lemon-garlic broth with herbs and olive oil, it’s the perfect “set it and forget it” meal for busy weeknights. Serve it over rice or with warm pita and tzatziki for an effortless, crowd-pleasing dinner.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs (or breasts)
1 medium sweet or yellow onion, thinly sliced
1 cup chicken broth (or bone broth)
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons olive oil (extra virgin preferred)
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon sea salt (adjust to taste)
½ teaspoon black pepper
Optional garnishes: fresh dill, feta cheese, tzatziki, lemon wedges

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Instructions

Prep: Place the chicken in the bottom of the slow cooker. Layer the thinly sliced onion over the top.
Mix: In a small bowl, whisk together chicken broth, lemon juice, garlic, olive oil, oregano, thyme, salt, and pepper.
Pour: Evenly pour the mixture over the chicken and onions.
Cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).
Shred: Shred the chicken using two forks directly in the slow cooker so it absorbs the flavorful juices.
Serve: Spoon over rice or quinoa, or stuff into pita with cucumbers, tomatoes, olives, and tzatziki. Garnish with fresh dill or feta cheese if desired.

Notes

You can use chicken breasts if you prefer leaner meat, but thighs stay juicier.
For a thicker sauce, uncover the slow cooker for the last 30 minutes.
Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Delicious paired with a Greek salad, roasted potatoes, or naan bread.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Mediterranean ,Greek

Nutrition

Serving Size: 1 Serving
Calories: 265 kcal
Sugar: 2 g
Sodium: 410 mg
Fat: 13 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 29 g
Cholesterol: 105 mg