Slow Cooker Greek Chicken – Coconuts & Kettlebells

Juicy and delicious slow cooker Greek chicken perfect for weeknights or meal prep! It only takes 5 minutes to prep and cooking is completely hands off! Serve it over rice, vegetables, pasta, or Greek salad!

It might sound a bit over the top, but this slow cooker Greek chicken has totally changed my life. I struggle when I don’t have easy protein on hand. I get cranky, hangry, and snacky. For quite some time, I relied on leftovers from dinner for lunch. I would make a double batch of my healthy sloppy joes or egg roll in a bowl and pair it with rice or vegetables. BUT, with four hungry people in my house, those leftovers are a hot commodity and gone within 24 hours.

Now, my strategy has shifted. I make a big batch of Greek chicken in the slow cooker on Sundays and I’m set for the week ahead! Because the chicken is juicy and tender, it freezes well and leftovers are AMAZING.

While chicken dishes can get little old, the tanginess of the lemon paired with fresh herbs is a match made in heaven. Serve it over rice, quinoa, or salad and top it with a little homemade Tzatziki (recipe below!) and you’ll never get bored!

Ingredients

• Chicken – While I’ve used both chicken breast and thighs in this recipe, I prefer to use chicken thighs for the most tender and juicy chicken. If you use thighs, trim off any excess fat before cooking if desired.
• Onion – Use a sweet or yellow onion.
• Chicken broth – Chicken broth or bone broth will add the best flavor. If you have beef or vegetable broth on hand, that works too!
• Lemon – Wash your lemon before juicing it. You should get about three tablespoons of juice from the lemon, but more or less is fine too! No juicer on hand? Try this cool lemon squeezing hack using tongs.
• Olive oil – This adds flavor and a bit of moisture to the chicken while cooking. I like to use an extra virgin olive oil when cooking.
• Garlic cloves – Freshly mince the garlic or use a garlic press.

How to Make Slow Cooker Greek Chicken

1. Prep: Place the chicken in the bottom of the slow cooker. Add the thinly sliced onion on top of the chicken. 
2. Mix: In a small bowl, whisk together the chicken broth, lemon juice, garlic, olive oil, oregano, thyme, sea salt, and pepper. Pour the mixture evenly over the chicken and onions in the slow cooker.
3. Cook: Put the lid on the slow cooker and cook on LOW for 5-6 hours or HIGH for 3-4 hours until the chicken is tender, or until the internal temperature reaches 165°F/75°C. 
4. Shred: Once cooked, shred the chicken with two forks right in the slow cooker so it can soak up the juices. You can also remove the chicken from the liquid and cut it into slices. 

Cooking Tips

• Use chicken thighs. While chicken breasts and thighs both work in this recipe, use thighs for a more tender, juicy chicken.
• Make it for meal prep. This recipe works great for meal prep and leftovers taste great! Because there’s some broth and juices with the chicken, it freezes well, too. Serve it for lunch heated over rice, or at room temp over salad.
• Check the chicken. Because slow cookers differ slightly in temperature and cooking times, check your chicken about 30 minutes before it’s done to prevent overcooking.
• Store with the juices. Store any leftovers in the fridge or freezer with the extra juices. It will keep the chicken flavorful and moist!

FAQs

Serving

This Greek chicken in the slow cooker is juicy, flavorful, and versatile! Here are my favorite ways to serve it with the juices:

You can also remove the chicken from the liquid and serve it shredded or chopped up in a pita with shredded lettuce, chopped tomatoes, Kalamata olives, and cucumber, or over a tomato cucumber salad. It’s great for lunch or dinner!

Homemade Tzatziki Sauce

It’s super easy to make your own Tzatziki sauce! I make it anytime I make this recipe in the slow cooker, or my favorite Greek chicken meatballs. Here’s the recipe:

Ingredients:

• 1/2 cup plain Greek yogurt
• ¼ cup grated cucumber
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dill, chopped
• Salt and pepper, to taste

To make: Grate the cucumber using the largest grate on a box grater and place it on a paper towel. Gently squeeze to remove the excess moisture. Place the yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper in a medium bowl. Fold everything together until combined. Serve chilled. Store in the refrigerator for up to 4 days.

Storage

Store: Because the greek chicken stays moist when baking in the slow cooker, leftovers taste great! Store any extra in the fridge in an airtight storage container for up to 4 days.

Freeze: This recipe is great for meal prep and freezes incredibly well! To freeze, place the chicken in an airtight storage container or freezer safe storage bag. It will keep in the freezer up to three months. Let it defrost in the refrigerator before reheating.

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Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa