Description
This Slow Cooker Greek Chicken recipe offers tender, flavorful chicken infused with classic Mediterranean herbs and lemon. Cooked low and slow with garlic, oregano, and thyme, this dish delivers a juicy and aromatic meal perfect for serving with rice, pasta, pita, or a fresh Greek salad.
Ingredients
Scale
Chicken and Vegetables
- 2 lbs boneless skinless chicken breast or thighs
- 1 onion, thinly sliced
Marinade and Seasonings
- 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: Prepare all ingredients by thinly slicing the onion and mincing the garlic to ensure even cooking and optimal flavor infusion.
- Layer Chicken and Onion: Place the boneless skinless chicken breast or thighs at the bottom of the slow cooker, then add the thinly sliced onion on top. This layering helps to evenly distribute flavors during cooking.
- Mix Marinade: In a small bowl, whisk together the chicken broth, lemon juice, minced garlic, olive oil, dried oregano, dried thyme, sea salt, and black pepper to create a flavorful marinade.
- Pour Marinade Over Chicken: Evenly pour the marinade mixture over the chicken and onions inside the slow cooker, ensuring the chicken is well-coated for maximum flavor absorption.
- Cook: Cover the slow cooker with its lid and cook on LOW for 5-6 hours or on HIGH for 3-4 hours until the chicken is thoroughly cooked and tender. The internal temperature should reach 165°F (75°C) to ensure safety.
- Shred Chicken: Using two forks, shred the chicken directly in the slow cooker to allow it to soak up the juices and herbs, enhancing both texture and taste.
- Serve: Serve the shredded Greek chicken warm with your choice of sides such as rice, pasta, pita bread, or atop a Greek salad for a complete Mediterranean-inspired meal.
Notes
- Using boneless skinless chicken thighs will result in juicier meat, though chicken breasts are a leaner alternative.
- Adjust herbs to taste; fresh oregano and thyme can be substituted for dried but add slightly more quantity.
- Cooking times may vary depending on slow cooker model; always check internal temperature with a meat thermometer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker sauce, remove the chicken once cooked and reduce the liquid on the stovetop before returning shredded chicken to coat.
- Prep Time: 10 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Greek
