Description
Tender, lemony Greek-style chicken made super-easy in the crockpot. Five minutes of hands-on prep, then set it and forget it — perfect for meal prep or busy weeknights. Serve over grains, tossed into salads, stuffed in pitas, or alongside roasted veggies.
Ingredients
Scale
- 2 lb boneless, skinless chicken (breasts or thighs)
- 1 medium onion, sliced thinly
- 1/4 cup chicken stock (or water)
- Juice of 1 lemon (about 3 Tbsp)
- 1 Tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Layer the chicken pieces in the base of your slow cooker. Scatter the sliced onion over the top.
- Whisk together the stock, lemon juice, olive oil, garlic, oregano, thyme, salt and pepper in a small bowl. Pour this mixture evenly over the chicken and onions.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken easily pulls apart and reaches 165°F (75°C). Slow-cooker times vary, so check a bit early if your unit runs hot.
- Remove the lid and shred the meat right in the crockpot with two forks so it absorbs the cooking juices. Alternatively, transfer to a cutting board and slice or chop before returning to the juices.
- Serve warm over rice, quinoa, or pasta, piled into pita pockets with veggies and tzatziki, or spooned onto a big Greek salad.
Notes
- No stock available? Use water — the final dish will still be flavorful but slightly less saucy.
- Choose thighs if you want the juiciest result; breasts work fine but can dry out if overcooked. Trim excess fat from thighs if desired.
- Because slow-cooker temperatures differ, start checking doneness 30 minutes before the minimum cook time the first time you try this in your crockpot.
- Store leftovers in an airtight container with some of the cooking juices to keep the chicken moist. Reheat gently.