Dinner

Slow Cooker Greek Chicken Recipe

Name: Slow Cooker Greek Chicken Recipe
Prep time: 10 min
Cook time: 5 h 30 min
Total time: 5 h 40 min
Cuisine: Greek
Ingredients: 2 lbs boneless skinless chicken breast or thighs; 1 onion, thinly sliced; 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

BySimon Carel January 28, 2026January 28, 2026

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Introduction

This Slow Cooker Greek Chicken is a flavorful and easy dish perfect for a busy weeknight. Tender chicken simmers in a blend of lemon, herbs, and garlic, creating a delicious meal that pairs well with rice, pasta, or a fresh salad.

A white bowl filled with a base layer of fluffy white rice topped with shredded, light brown cooked chicken and translucent, cooked onion slices sprinkled with herbs. On one side, bright red chopped tomatoes sit next to dark purple olives and fresh green cucumber slices. A dollop of creamy white yogurt sauce with green herb pieces and small sprigs of dill rests on top of the chicken. The bowl is placed on a white marbled surface surrounded by sliced yellow lemons, a small bowl of green chopped herbs, and parts of other similar bowls with salad and food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken breast or thighs
1 onion, thinly sliced
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

Step 1: Place the chicken in the bottom of the slow cooker. Add the thinly sliced onion on top of the chicken.
Step 2: In a small bowl, whisk together the chicken broth, lemon juice, garlic, olive oil, oregano, thyme, sea salt, and pepper.
Step 3: Pour the mixture evenly over the chicken and onions in the slow cooker.
Step 4: 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 and reaches an internal temperature of 165°F (75°C).
Step 5: Once cooked, shred the chicken with two forks right in the slow cooker so it can soak up the juices.
Step 6: Serve warm with rice, pasta, pita, or on top of a Greek salad.

Tips & Variations

For extra flavor, add sliced kalamata olives or a sprinkle of feta cheese before serving.
Using chicken thighs results in juicier meat, but breast works well too.
If you prefer a thicker sauce, remove the chicken once shredded and simmer the juices on high to reduce before mixing back in.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl filled with white rice at the base is topped with several layers: shredded cooked chicken mixed with cooked, translucent onion slices sprinkled lightly with herbs; to one side are chunky red tomato pieces and shiny black olives, beside thinly sliced cucumber pieces. A dollop of creamy white sauce with green herb leaves sits on top of the chicken. Fresh dill is scattered over the dish. The bowl itself is white, placed on a white marbled surface, with halved lemons and a small bowl of chopped herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking. If using frozen chicken, increase the cooking time and check that the internal temperature reaches 165°F (75°C).

Is this recipe suitable for paleo or keto diets?

Yes, this recipe is both paleo and keto-friendly since it’s high in protein and uses fresh herbs, lemon, and healthy fats without any added sugars or grains.