Name: Slow Cooker Greek Chicken
Prep time: 5 min
Cook time: PT-486475H32M32S
Total time: 6 h 5 min
Cuisine: Greek
Ingredients: 2 lb boneless, skinless chicken breasts or thighs; 4 garlic cloves, minced; 1 lemon (zested and juiced); 1 onion, roughly chopped; 1½ tsp dried oregano; 1½ tsp dried thyme; ¼ cup chicken broth; 1 tbsp olive oil; ½ tsp black pepper; 1 tsp fine sea salt

I love this Slow Cooker Greek Chicken because it’s bursting with Mediterranean flavor yet super easy—only 5 minutes of prep, then let it cook hands off for a tender, juicy chicken dish perfect for busy weeknights or meal prep.

Why You’ll Love This Recipe

I adore how little effort this takes—just mix garlic, herbs, lemon, broth, and chicken, set it in the slow cooker, and walk away. In only a few hours, I get flavorful, succulent chicken with minimal cleanup. It’s also versatile—serve it with rice, cauliflower rice, or a fresh Greek salad to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb boneless, skinless chicken breasts or thighs
4 garlic cloves, minced
1 lemon (zested and juiced)
1 onion, roughly chopped
1½ tsp dried oregano
1½ tsp dried thyme
¼ cup chicken broth
1 tbsp olive oil
½ tsp black pepper
1 tsp fine sea salt

Directions

I start by combining garlic, lemon zest and juice, oregano, thyme, broth, oil, salt, and pepper in a bowl.
I place the chopped onion in the bottom of the slow cooker, then nestle the chicken on top.
I pour the herb-lemon mixture over the chicken.
I cover and cook on low for 6 hours or on high for 3–4 hours, until the chicken is tender.
Once done, I shred or slice the chicken and mix it back with the cooking juices, tasting and adjusting seasoning.

Servings and timing

Makes: 6 servings
Prep time: 5 minutes
Cook time: 6 hours on low or 3–4 hours on high

Variations

Chicken thighs: I swap breasts for thighs when I want a richer flavor.
With olives & feta: I stir in kalamata olives near the end and top with crumbled feta for a more traditional Greek touch.
Add veggies: I toss in mushrooms or bell peppers in the last hour for extra vegetables.
Instant Pot method: I sear the chicken using sauté mode, then pressure cook for 7 minutes, releasing pressure naturally, and thicken the sauce with arrowroot slurry if needed.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. When reheating, I warm the chicken gently in a pan with a splash of broth or use the microwave, making sure it stays moist.

FAQs

What type of chicken works best—breast or thigh?

I find boneless, skinless breasts give a lighter result, while thighs stay more moist. Either works well—just monitor the cook time.

Can I double the recipe in my slow cooker?

Yes, as long as the slow cooker has enough capacity. I add a bit more broth or oil and may extend the cooking time slightly.

Do I need to sear the chicken first?

I skip searing to keep things simple. The slow cooker tenderizes the meat and builds flavor without the extra step.

How can I thicken the sauce?

I whisk a tablespoon or two of cornstarch or arrowroot with water and stir it in during the last 15–20 minutes to thicken the sauce.

Is this recipe gluten-free and paleo-friendly?

Yes, this recipe is naturally gluten-free and fits a paleo lifestyle.

Conclusion

I’m constantly impressed by how this Slow Cooker Greek Chicken delivers bold Mediterranean flavors with almost no effort. It’s a staple for relaxed weeknight dinners and meal prep, and I look forward to enjoying every flavorful bite each time I make it.