Description
This Slow Cooker Greek Chicken recipe offers tender, flavorful chicken infused with Mediterranean herbs and bright lemon juice. Perfect for an easy, hands-off meal, the chicken slow cooks with onions and a zesty herb marinade until it’s juicy and ready to shred. Serve this versatile dish with rice, salad, or pita for a wholesome Greek-inspired dinner.
Ingredients
Scale
Chicken and Vegetables
- 2 lbs boneless skinless chicken breast or thighs
- 1 onion, thinly sliced
Marinade
- 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 thinly slice the onion to prepare for layering in the slow cooker.
- Layer Chicken and Onion: Place the chicken breasts or thighs at the bottom of the slow cooker, then arrange the sliced onions evenly on top.
- Mix Marinade: In a small bowl, whisk together chicken broth, freshly squeezed lemon juice, minced garlic, olive oil, dried oregano, dried thyme, sea salt, and black pepper until well combined.
- Add Marinade: Pour the marinade mixture evenly over the chicken and onions in the slow cooker, ensuring everything is coated for maximum flavor infusion.
- Cook: Cover the slow cooker with its lid and cook on LOW setting for 5 to 6 hours or on HIGH setting for 3 to 4 hours until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).
- Shred Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker, allowing it to soak up the flavorful cooking juices for a moist and tender finish.
- Serve: Serve the shredded Greek chicken warm with your favorite side dishes such as rice, salad, or pita bread.
Notes
- For best flavor, use fresh herbs if available instead of dried oregano and thyme.
- Adjust salt and pepper according to taste preferences or dietary restrictions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can substitute chicken thighs for breast for juicier meat.
- Make sure chicken reaches a safe internal temperature of 165°F (75°C) before serving.
- Serve with tzatziki sauce for an authentic Greek flavor boost.
