Juicy, lemony, herb-packed Greek chicken—made with almost zero effort? Yes, please.
This Slow Cooker Greek Chicken has become my go-to meal prep savior. It’s bright, it’s tender, it basically cooks itself, and it makes everything taste better—rice bowls, salads, wraps, roasted veggies. I call it my “lazy day lifeline” because I can throw everything in the slow cooker, walk away, and come back to a meal that feels like I actually tried.
But let me back up.
I used to rely on dinner leftovers for lunch the next day… until my kids started actually eating everything I made (a blessing and a curse, right?). So now? I batch this Greek chicken every Sunday, and it’s my protein anchor for the week. It freezes beautifully, reheats like a dream, and never tastes boring thanks to the lemon, garlic, and oregano dancing through every bite.
Whether you’re cooking for a family, meal prepping for one, or just need a break from “what’s for dinner” panic—this slow cooker chicken is here to save you.
Why You’ll Love This Recipe
- Effortless: 5 minutes of prep. That’s it.
- Flavorful AF: Garlic, lemon, oregano, and thyme do the heavy lifting.
- Meal Prep Gold: It freezes, reheats, and repurposes like a champ.
- Family-Friendly: Mild enough for kids, flavorful enough for grown-ups.
- Endlessly Versatile: Serve it over rice, in wraps, on salad, or with roasted veggies.
Ingredients You’ll Need
- 2 lbs boneless skinless chicken breasts or thighs (thighs = more flavor, breasts = leaner)
- 1 onion, thinly sliced
- ¼ cup chicken broth (or bone broth, for extra richness)
- Juice of 1 lemon (~3 tbsp)
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1½ tsp dried oregano
- 1½ tsp dried thyme
- 1 tsp fine sea salt
- ½ tsp black pepper
Optional but encouraged: A second lemon for serving, and homemade tzatziki (recipe below).
How to Make Slow Cooker Greek Chicken
1. Layer
Place the chicken in your slow cooker. Scatter the thinly sliced onion on top.
2. Mix & Pour
In a bowl, whisk together the broth, lemon juice, olive oil, garlic, and herbs. Pour it over the chicken.
3. Cook
Cover and cook:
- On LOW for 5–6 hours
- Or on HIGH for 3–4 hours
The chicken is done when it’s fork-tender and registers 165°F (75°C) internally.
4. Shred or Slice
Use two forks to shred the chicken right in the slow cooker so it can soak up all that lemony broth. Or slice it and spoon the juices over when serving.
Pro Tips
- Use thighs if you want ultra-juicy, flavorful chicken.
- Don’t skip the lemon—it’s the key to that signature Greek brightness.
- Marinate overnight if you want to prep ahead: just toss everything in a bag and refrigerate until ready to cook.
- Keep the juices! Store leftovers in the cooking liquid for best flavor and moisture.
What to Serve with Greek Chicken
- Over fluffy jasmine rice, quinoa, or couscous
- Stuffed in warm pita with chopped veggies and tzatziki
- On top of a Greek salad with cucumbers, olives, and feta
- Alongside roasted potatoes or grilled zucchini
- Wrapped in lettuce cups for a low-carb meal
Homemade Tzatziki (Optional but Recommended)
This creamy, garlicky dip is the perfect cool contrast to the warm, herbaceous chicken. Here’s a super quick version:
Ingredients:
- ½ cup plain Greek yogurt
- ¼ cup grated cucumber (squeeze out moisture!)
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp chopped fresh dill
- Salt and pepper, to taste
To make: Combine all ingredients in a small bowl. Stir, taste, chill. That’s it.
Storage & Reheating
- Fridge: Store in an airtight container with its juices for up to 4 days.
- Freezer: Cool completely, portion into bags or containers, and freeze for up to 3 months.
- To reheat: Microwave or warm on the stove with a splash of broth or water.
FAQs
Can I use chicken breasts?
Yes! Just keep an eye on cooking time—breasts can dry out if overcooked.
Do I need to sear the chicken first?
Nope. The slow cooker will make it tender without the extra step.
What if I don’t have broth?
You can sub with water and a bouillon cube or skip it entirely—there’s enough moisture from the lemon and onion.
Can I make this in the Instant Pot?
Yes! 10 minutes on HIGH pressure with a quick release. (Make sure there’s at least ½ cup of liquid.)
Final Thoughts
This Slow Cooker Greek Chicken isn’t fancy—but it’s reliable, flavorful, and endlessly versatile. It’s that recipe you come back to week after week because it never lets you down. Make it once and you’ll know exactly what I mean.
Whether it’s wrapped in a pita, tossed on a salad, or eaten straight from the fridge (yes, I’ve done that)—this chicken just works.
Go ahead. Make a batch. You won’t regret it.
And if you try it, don’t forget to snap a pic, share it on social, and tag me. I love seeing your creations!
