Effortless Slow Cooker Greek Chicken
This is the kind of weeknight dinner that makes you feel like you have it all together without trying too hard. Slow Cooker Greek Chicken is tender, flavorful, and loaded with lemon, garlic, and herbs. It’s the set-it-and-forget-it meal you’ll be glad to come home to.
Serve it with rice, orzo, or a crisp salad, and dinner practically makes itself. If you love Mediterranean flavors and simple cooking, this one’s a keeper.
What Makes This Special
This recipe brings big Greek flavors with almost no effort. Think fresh lemon, garlic, oregano, and a splash of olive oil doing all the heavy lifting.
The slow cooker keeps the chicken juicy and infuses it with a bright, savory marinade.
- Hands-off cooking: Minimal prep, then the slow cooker does the work.
- Versatile: Serve in bowls, wraps, or over grains and greens.
- Meal-prep friendly: Keeps well and tastes even better the next day.
- Balanced flavors: Tangy lemon, briny olives, and creamy feta round it out.
Ingredients
- 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 large lemon, zested and juiced (about 1/4 cup juice)
- 4 cloves garlic, minced
- 1 small red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 cup low-sodium chicken broth
- 1 tablespoon dried oregano (or 2 tablespoons fresh, chopped)
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for warmth)
- 1/3 cup pitted Kalamata olives, halved
- 1/4 cup roasted red peppers, sliced (optional)
- 1/4 cup crumbled feta, plus more for serving
- 2 tablespoons chopped fresh parsley or dill, for garnish
- Lemon wedges, for serving
How To Make Slow Cooker Greek Chicken
- Prep the chicken: Pat the chicken dry with paper towels. This helps it sear better if you choose to brown it first and prevents watery sauce.
- Optional sear for extra flavor: Heat a skillet with a little olive oil and quickly brown the chicken 1–2 minutes per side. It’s not required, but it adds depth.
- Build the sauce: In a bowl, whisk together lemon juice, lemon zest, garlic, olive oil, chicken broth, oregano, thyme, salt, pepper, and smoked paprika.
- Layer the slow cooker: Add sliced red onion to the bottom.
Place chicken on top. Pour the lemon-herb mixture over the chicken.
- Slow cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is tender and reaches 165°F internally.
- Add the mix-ins: In the last 30 minutes, stir in olives and roasted red peppers. This keeps their flavors bright.
- Finish and serve: Taste and adjust seasoning.
Sprinkle with feta and fresh parsley or dill. Serve with lemon wedges.
- Choose your base: Spoon over rice, orzo, couscous, cauliflower rice, or a Greek-style salad. The sauce is great for drizzling.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
Keep the chicken and sauce together to prevent drying out.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove over low heat or in the microwave at 50–70% power. Add a splash of broth or water if needed.
- Make-ahead tip: Mix the marinade and chicken in a freezer bag, freeze, then thaw and cook later.
Why This is Good for You
- Lean protein: Chicken provides satisfying protein without being heavy.
- Heart-healthy fats: Olive oil and olives bring monounsaturated fats.
- Fresh, bright flavors: Lemon and herbs add flavor without extra calories.
- Lower sodium control: Using low-sodium broth and seasoning to taste helps manage salt.
- Balanced meal: Pair with whole grains and veggies for a well-rounded plate.
Common Mistakes to Avoid
- Overcooking the chicken: Even in a slow cooker, chicken can dry out.
Check for doneness around the early end of the time range.
- Skipping acid and salt: Lemon and salt are key to the Greek flavor. Taste the sauce and adjust at the end.
- Adding olives too early: They can turn mushy or overly salty. Add near the end for the best texture.
- Watery sauce: Don’t add too much broth.
The chicken releases juices as it cooks. If the sauce is thin, simmer it briefly on the stove after cooking.
- Piling on too many extras: Keep the core flavors—lemon, garlic, oregano—front and center.
Variations You Can Try
- Chicken breasts: Use boneless, skinless breasts and cook a bit shorter. Check at 2 hours on High or 3.5–4 hours on Low.
- Greek bowl: Serve with warm rice or farro, cucumber, tomato, red onion, feta, and tzatziki.
- Add vegetables: Add chunks of zucchini or bell peppers in the last 1–1.5 hours so they don’t overcook.
- Creamier finish: Stir in a spoonful of Greek yogurt off the heat for a silky sauce.
Temper with a little hot sauce from the pot first to avoid curdling.
- Herb swap: Use fresh dill, basil, or mint at the end for a different twist.
- Spice it up: Add red pepper flakes or a pinch of cayenne to the marinade.
- Sheet pan shortcut: No slow cooker? Bake at 400°F for 22–28 minutes (thighs) or 18–22 minutes (breasts), until done.
FAQ’s For Slow Cooker Greek Chicken
Can I make this with bone-in chicken?
Yes. Bone-in thighs work well and stay juicy. Increase the cook time slightly—about 5–6 hours on Low or 3–3.5 hours on High, and confirm the internal temperature reaches 165°F.
What can I use instead of Kalamata olives?
Try green Castelvetrano olives for a milder, buttery flavor, or simply skip them and add extra capers for brininess.
How do I prevent my sauce from getting too tart?
Start with the juice of one lemon and add more to taste at the end. Balancing with a drizzle of olive oil or a pinch of sugar can soften sharp acidity.
Is searing the chicken necessary?
No, but it adds delicious browned flavor. If you’re short on time, skip it and rely on the marinade and slow cook to build flavor.
What should I serve with it?
It’s great with orzo, rice, couscous, or roasted potatoes. Add a simple Greek salad or steamed green beans to round out the meal.
Can I cook it overnight?
It’s better to cook during the day or use a timer. Overnight cooking on Low can risk overcooking. Aim for the recommended time window and keep it warm for up to 1 hour if needed.
How can I thicken the sauce?
Remove the chicken and simmer the sauce on the stove for a few minutes. For a quicker fix, mix 1 teaspoon cornstarch with 1 tablespoon water, stir into the sauce, and cook until it slightly thickens.
Can I make it dairy-free?
Yes. Simply skip the feta or use a dairy-free alternative. The recipe is otherwise naturally dairy-free.
Final Thoughts
Slow Cooker Greek Chicken is bright, comforting, and incredibly simple.
It’s the kind of meal that works on busy nights, yet feels special enough for company. With fresh herbs, lemon, and a few pantry staples, you can create a balanced dinner that tastes like it took hours—because it did, but your slow cooker did all the work. Keep this one in your rotation and make it your own with the variations that fit your style.
Slow Cooker Greek Chicken – Bright, Herby, and Effortless
Ingredients
- 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 large lemon, zested and juiced (about 1/4 cup juice)
- 4 cloves garlic, minced
- 1 small red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- ½ cup low-sodium chicken broth
- 1 tablespoon dried oregano (or 2 tablespoons fresh, chopped)
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for warmth)
- ⅓ cup pitted Kalamata olives, halved
- ¼ cup roasted red peppers, sliced (optional)
- ¼ cup crumbled feta, plus more for serving
- 2 tablespoons chopped fresh parsley or dill, for garnish
- Lemon wedges, for serving
Instructions
- Prep the chicken: Pat the chicken dry with paper towels. This helps it sear better if you choose to brown it first and prevents watery sauce.
- Optional sear for extra flavor: Heat a skillet with a little olive oil and quickly brown the chicken 1–2 minutes per side. It’s not required, but it adds depth.
- Build the sauce: In a bowl, whisk together lemon juice, lemon zest, garlic, olive oil, chicken broth, oregano, thyme, salt, pepper, and smoked paprika.
- Layer the slow cooker: Add sliced red onion to the bottom. Place chicken on top. Pour the lemon-herb mixture over the chicken.
- Slow cook: Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is tender and reaches 165°F internally.
- Add the mix-ins: In the last 30 minutes, stir in olives and roasted red peppers. This keeps their flavors bright.
- Finish and serve: Taste and adjust seasoning. Sprinkle with feta and fresh parsley or dill. Serve with lemon wedges.
- Choose your base: Spoon over rice, orzo, couscous, cauliflower rice, or a Greek-style salad. The sauce is great for drizzling.
