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Crockpot Greek Chicken

Close-up of shredded Crockpot Greek chicken mixed with Kalamata olives and herbs in a bowl.
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This slow cooker Greek chicken recipe is infused with lemon, garlic, herbs, and olives for an effortless Mediterranean dinner.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs
  • 1 lemon, juiced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup chicken broth
  • Optional: Fresh parsley and feta cheese for garnish

Instructions

  1. Place chicken thighs in the slow cooker.
  2. In a small bowl, whisk together lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  3. Pour the lemon-garlic mixture over the chicken.
  4. Add Kalamata olives and chicken broth to the slow cooker.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
  6. Shred chicken with two forks directly in the slow cooker.
  7. Serve hot, garnished with fresh parsley and feta cheese if desired.

Notes

  • This recipe is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve with rice, quinoa, pita bread, or a Greek salad.
  • Chicken breasts can be used instead of thighs, but reduce the cooking time to avoid drying out.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-greek-chicken/