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Slow Cooker Greek Chicken Recipe

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4.2 from 7 reviews

This Slow Cooker Greek Chicken recipe offers a tender and flavorful Mediterranean-inspired dish made easy by using a slow cooker. Chicken breasts are marinated in a zesty blend of olive oil, lemon juice, garlic, oregano, and Kalamata olives, then slow-cooked with onions and chicken broth until perfectly juicy. Ideal for a hands-off dinner, this dish pairs wonderfully with rice, salad, or crusty bread for a wholesome meal with classic Greek flavors.

Ingredients

Chicken

  • 4 chicken breasts

Marinade

  • ¼ cup olive oil
  • 2 lemons (juiced)
  • 4 garlic cloves (minced)
  • 1 tbsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup Kalamata olives (pitted)

Additional Ingredients

  • 1 red onion (sliced)
  • 1 cup chicken broth

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined, creating a flavorful marinade base.
  2. Place Chicken in Slow Cooker: Arrange the chicken breasts evenly at the bottom of your slow cooker, ensuring they lie flat for even cooking.
  3. Add the Marinade: Pour the prepared marinade mixture evenly over the chicken breasts, making sure they are well coated.
  4. Add Onion and Broth: Scatter the sliced red onion over the chicken and pour in the chicken broth around the edges to keep the chicken moist during slow cooking.
  5. Cook the Chicken: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
  6. Serve: Once cooked, shred the chicken using two forks for a pulled texture or serve the breasts whole, spooning the sauce and onions over the top for serving.

Notes

  • You can add chopped fresh parsley or dill for additional garnish and flavor before serving.
  • Serve with rice, roasted vegetables, or a fresh Greek salad for a complete meal.
  • For a thicker sauce, remove the lid during the last 30 minutes of cooking to let excess liquid evaporate.
  • If using chicken thighs instead of breasts, cooking times may vary slightly; check for doneness before serving.
  • Leftovers store well in the refrigerator for up to 3 days, and the dish can be frozen for up to 2 months.

Find it online: https://recipefeastful.com/slow-cooker-greek-chicken-recipe/