Slow Cooker Greek Chicken - Bright, Herby, and Effortless
Slow cooker Greek chicken infused with lemon, garlic, and herbs. A tender, flavorful dish that brings bright Mediterranean taste to your table.
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.
