Description
This Slow Cooker Greek Chicken recipe delivers tender, flavorful chicken infused with classic Mediterranean herbs and lemon. Perfect for a hands-off meal, the chicken slow cooks in a zesty mixture of garlic, oregano, thyme, and lemon juice, resulting in juicy, shred-ready meat that pairs wonderfully with rice, pasta, pita bread, or a fresh Greek salad. Ideal for busy days when you want a delicious, homemade dinner with minimal effort.
Ingredients
Chicken and Vegetables
- 2 lbs boneless skinless chicken breast or thighs
- 1 onion, thinly sliced
Seasoning Mixture
- 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, ensuring chicken is thawed if previously frozen. Thinly slice the onion to allow for even cooking and flavor infusion.
- Layer Chicken and Onions: Place the chicken breasts or thighs at the bottom of the slow cooker. Evenly spread the thinly sliced onions on top of the chicken to release aroma and add sweetness during cooking.
- Mix Seasoning: In a small bowl, whisk together chicken broth, fresh lemon juice, minced garlic, olive oil, dried oregano, dried thyme, sea salt, and black pepper until fully combined. This mixture will marinate the chicken and infuse it with robust Greek flavors.
- Add Seasoning to Slow Cooker: Pour the prepared seasoning mixture evenly over the chicken and onions, ensuring the chicken is well coated to absorb maximum flavor.
- Cook: Cover the slow cooker with its lid and cook the chicken on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The chicken is done when it becomes tender and reaches an internal temperature of 165°F (75°C).
- Shred Chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it with the cooking juices and onions to enhance moisture and flavor.
- Serve: Serve the shredded Greek chicken warm atop rice, pasta, pita bread, or alongside a fresh Greek salad for a complete and satisfying meal.
Notes
- Using chicken thighs will result in more tender and juicy meat, but breasts work well too.
- Adjust herbs according to preference; fresh oregano and thyme can be substituted but reduce quantity as fresh herbs are more potent.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a thicker sauce, remove chicken after cooking and reduce the juices on the stovetop before shredding the meat and mixing back in.
- Check seasoning before serving and adjust salt and pepper as needed.
