Drool-Worthy Slow-Cooker Greek Chicken Recipe Is So Moist & Juicy (8 Ingredients) Slow Cooker Mediterranean Diet Recipes Greek Recipes Dinner Gluten-free Low Sodium Recipes Chicken Recipes

One of the highlights of the Mediterranean Diet is all the yummy Greek recipes. At the top of my list of favorite Greek recipes is Greek chicken. With all that oregano, garlic, shallot and lemon, Greek chicken is so flavorful it literally makes my mouth water.

I recently discovered that Greek chicken gets even better when cooked in the slow cooker. Slow cooking this Mediterranean favorite results in super moist and juicy Greek chicken that is positively drool-worthy (not to mention all the health benefits of the Mediterranean Diet)!

To make this easy gluten-free chicken recipe, you need eight ingredients: chicken breasts or thighs (or a combination), extra virgin olive oil, low-sodium chicken broth, lemon juice, red wine vinegar, shallots (or onions), garlic and oregano. The green bell pepper is optional. After just five minutes of prep and four hours of slow cooking, this extra-flavorful dinner is ready to wow you.

You can serve this super juicy chicken dinner with Greek potatoes, over rice or quinoa, or gyro-style with pita bread. I served it with quinoa and topped it with fresh tzatziki sauce. So easy, versatile and super delish!

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Cuisine: Greek / Mediterranean
Prep Time: 5 minutes
Cook Time: 4 hours (high)
Total Time: 4 hours and 5 minutes
Servings: 8

Ingredients

• 2 pounds boneless/skinless chicken breasts or thighs (or a combination)
• 1 1/2 tablespoons extra virgin olive oil
• 1/4 cup low-sodium chicken broth
• 1/3 cup lemon juice
• 1 1/2 tablespoons red wine vinegar
• 4 teaspoons garlic, minced
• 1/2 cup shallots (or onions), diced
• 1 tablespoon dried oregano
• 3/4 cup green bell pepper, diced (optional)

Helpful Products

• Mediterranean Cookbooks
• Greek Cookbooks
• Slow Cooker Cookbooks
• Slow Cooker Liners
• Lemon Juicer
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Slow Cooker
• Airtight Containers
• Pepper Grinder
• Meat Thermometer

Recipe Notes

• You can use boneless/skinless chicken breast or chicken thighs, or a combination (which is what I used).

• I used shallots, but you could substitute onions, if desired.

• I used green pepper, but you could use any color bell pepper you prefer (or leave out the pepper entirely because it is optional).

• I like to squeeze my own fresh lemon juice, but you can use bottled lemon juice in a pinch.

• Store leftovers in an airtight container in the refrigerator. You also can freeze them.

Here's how to make it:

1. Turn on your slow cooker. Place the chicken, olive oil, chicken broth, lemon juice, red wine vinegar and garlic into the slow cooker. Stir to combine.
2. Add the shallots and oregano, ensuring that everything is evenly distributed and covering the chicken. Season with salt and pepper, if desired.
3. Cover the slow cooker with the lid. Set to cook on high heat for 4 hours.
4. After 3 hours, add the bell peppers, if using. Stir to combine.
5. Allow to cook for 1 more hour. Chicken is done when it reaches 165 degrees F on a food thermometer.
6. Remove the chicken from the slow cooker and put it into a large mixing bowl. Shred the chicken with two forks.
7. Put the shredded chicken back into the sauce in the slow cooker and stir to incorporate.
8. Serve the chicken on its own, over rice or quinoa, with Greek potatoes or your favorite side dishes, or gyro-style with pita bread.

Nutrition Facts Per Serving

Calories: 288

Total Fat: 8.3g

Saturated Fat: 0.4g

Cholesterol: 143mg

Sodium: 117mg

Total Carbohydrate: 2g

Dietary Fiber: 0.3g

Total Sugars: 0.1g

Protein: 47.9g

Vitamin D: 0mcg

Calcium: 25mg

Iron: 1mg

Potassium: 870mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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