Description
This Slow Cooker Greek Chicken recipe is a delightful and easy way to prepare tender, flavorful chicken infused with classic Mediterranean herbs and citrus. Perfect for busy days, the slow cooker does all the work, ensuring juicy chicken that you can shred right in the pot and serve alongside your favorite sides.
Ingredients
Scale
Chicken and Vegetables
- 2 lbs boneless skinless chicken breast or thighs
- 1 onion, thinly sliced
Sauce and Seasoning
- ¼ cup chicken broth
- 1 lemon, juiced (about 3 tablespoons)
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1½ teaspoons dried oregano
- 1½ teaspoons dried thyme
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Prep: Prepare all ingredients by thinly slicing the onion and mincing the garlic cloves. Measure out your dried herbs and liquids to streamline the cooking process.
- Arrange Chicken and Onion: Place the chicken evenly at the bottom of your slow cooker. Layer the thinly sliced onion on top of the chicken to add flavor and moisture during cooking.
- Mix Sauce: In a small bowl, whisk together the chicken broth, freshly squeezed lemon juice, minced garlic, olive oil, dried oregano, dried thyme, fine sea salt, and black pepper until fully combined.
- Add Sauce: Pour the seasoned mixture evenly over the chicken and onions in the slow cooker, ensuring the flavors will infuse thoroughly during the cooking process.
- Cook: Cover the slow cooker with its lid and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is tender 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 so it absorbs the delicious juices. Mix well to coat the shredded chicken with the flavorful sauce.
- Serve: Serve the shredded Greek chicken warm, paired with your choice of sides such as rice, roasted vegetables, or a fresh salad for a complete meal.
Notes
- Use bone-in chicken thighs for extra juiciness if preferred.
- Adjust herbs and seasoning to taste; fresh herbs can be substituted if available.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Great for meal prep or to use in wraps and sandwiches.
- Ensure the chicken is fully cooked to a safe 165°F internal temperature before shredding.
