Can I double this recipe?

Yes! Just make sure your slow cooker is big enough so everything cooks evenly. You may need to increase the cook time slightly.

Do I need to marinate the chicken?

No — the slow cooker functions like a long marinate. Toss the ingredients in and let the heat do the work.

Is this a healthy option?

Absolutely. With lean protein, simple seasonings, and an optional low-calorie base, this fits clean-eating plans and shows up on lists of Highly Nutritious Foods when paired with veggies and whole grains.

Can I use bone-in chicken?

Yes — bone-in pieces work but may need longer cooking time; shredding around bones is messier, so remove meat after it’s tender.

Simple Greek Crockpot Meals: Flavorful Slow Cooker Greek Chicken

Name: Simple Greek Crockpot Meals: Flavorful Slow Cooker Greek Chicken
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Ingredients: 2 lb boneless, skinless chicken (breasts or thighs); 1 medium onion, sliced thin; 1/4 cup chicken stock (or water); Juice of 1 lemon (≈ 3 tbsp); 1 tbsp olive oil; 4 cloves garlic, finely minced; 1 1/2 tsp dried oregano; 1 1/2 tsp dried thyme; 1 tsp fine sea salt; 1/2 tsp ground black pepper

Description

Tender, lemony Greek-style chicken made effortlessly in the slow cooker. Prep takes about 5 minutes and the cooker does the rest. Serve it over grains, tossed into salads, stuffed in pitas, or alongside roasted veg.

Ingredients

Scale

2 lb boneless, skinless chicken (breasts or thighs)
1 medium onion, sliced thin
1/4 cup chicken stock (or water)
Juice of 1 lemon (≈ 3 tbsp)
1 tbsp olive oil
4 cloves garlic, finely minced
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1 tsp fine sea salt
1/2 tsp ground black pepper

Instructions

Layer the slow cooker: Place the chicken pieces in the base of the cooker and scatter the sliced onion on top.
Whisk the sauce: Combine the chicken stock, lemon juice, olive oil, garlic, oregano, thyme, salt and pepper in a small bowl. Pour this mixture evenly over the chicken and onions.
Slow-cook: Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the meat is very tender and an instant-read thermometer reads 165°F (75°C). Times vary by cooker, so start checking a bit early.
Shred or slice: Remove the chicken to a plate and shred with two forks, or slice if you prefer chunks. Return the shredded chicken to the juices in the cooker to reabsorb flavor, or spoon some of the pan juices over servings.
Serve: Pile the chicken on rice, quinoa, pasta, fresh salad greens, or stuff into warm pita with tzatziki and tomatoes.

Notes

No stock? Use water — the dish will still be tasty, though the cooking liquid will be lighter.
Breasts vs thighs: Thighs stay juicier and are more forgiving; breasts work if you monitor time closely.
Check early: Slow-cooker temps vary — check about 30 minutes before the lower end of the time range to avoid overcooking.
To reheat: Warm gently on the stovetop with a splash of the reserved cooking liquid or in the microwave in short intervals.
Freezing: Cool completely, portion with some sauce, and freeze for up to 3 months. Thaw overnight and reheat.

Nutrition

Serving Size: 1
Calories: 226
Sugar: 2.2g
Sodium: 496mg
Fat: 6.5g
Carbohydrates: 6.3g
Fiber: 0.8g
Protein: 34.7g
Cholesterol: 110.5mg