Oh, you’re going to love this one! Crockpot Greek Chicken is one of those magical recipes that checks all the boxes: super easy to make, healthy, and absolutely bursting with Mediterranean flavor. The chicken gets so tender it practically falls apart, and the zesty lemon, garlic, and oregano combo makes your kitchen smell like a dream. It’s a one-pot wonder, perfect for busy families or anyone who just wants dinner to cook itself while they go about their day.
Let’s dive in and get cooking!
What You’ll Need
- 4-5 boneless, skinless chicken breasts
- 1/3 cup olive oil
- Juice of 2 lemons
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup chicken broth
- 1/2 cup pitted kalamata olives
- 1/4 cup sun-dried tomatoes (optional)
- 1/4 cup crumbled feta cheese (for topping)
- Fresh parsley or oregano (for garnish)
Pro Tips
- Marinate for extra flavor: If you have time, let the chicken sit in the olive oil, lemon juice, and spices for 30 minutes to 1 hour before cooking.
- Go easy on the olives: If your kids aren’t big olive fans, start with fewer and serve extras on the side for the grown-ups.
- Use chicken thighs: For even juicier meat, swap out chicken breasts for boneless, skinless chicken thighs.
- Layer carefully: Place the chicken at the bottom of the crockpot so it soaks up all the juices as it cooks.
- Don’t overcook: Even in a slow cooker, chicken can dry out if left for too long. 6 hours on low is the sweet spot!
Tools You’ll Need
- Slow cooker or crockpot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Small mixing bowl
Substitutions and Variations
- No chicken broth? Use water or vegetable broth instead.
- Out of sun-dried tomatoes? Skip them or use fresh cherry tomatoes.
- Make it dairy-free: Just leave out the feta.
- Extra veggies? Add some chopped zucchini or bell peppers to the pot for a heartier dish.
Make-Ahead Tips
- You can prep everything the night before and store it in a sealed container in the fridge. In the morning, just dump it all into the crockpot and let it cook.
How to Make Crockpot Greek Chicken
1. Prep the Ingredients
Start by mincing your garlic, juicing the lemons, and gathering all your spices.
2. Mix the Marinade
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, onion powder, garlic powder, salt, and pepper.
3. Assemble in the Crockpot
Place the chicken breasts at the bottom of the crockpot. Pour the marinade over the chicken, followed by the chicken broth, kalamata olives, and sun-dried tomatoes (if using).
4. Cook
Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender and fully cooked (internal temp of 165°F).
5. Serve
Shred the chicken (if desired) and top with crumbled feta and fresh parsley or oregano. Serve with rice, pita bread, or a fresh Greek salad.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of chicken broth to keep it juicy.
- Use leftovers in wraps, salads, or even pasta for a quick second meal!
Conclusion
This Crockpot Greek Chicken is seriously a family favorite—so easy, so flavorful, and so versatile. Whether you’re feeding picky kids or impressing guests, this dish always hits the spot. Give it a try, and let me know in the comments how it turns out for you! Don’t forget to share your own tweaks or ask any questions—I’d love to hear from you. 😊
