Dinner

Slow Cooker Greek Chicken with Lemon, Garlic, and Mediterranean Herbs Recipe

Name: Slow Cooker Greek Chicken with Lemon, Garlic, and Mediterranean Herbs Recipe
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Cuisine: Greek
Ingredients: 2 pounds chicken thighs (boneless, skinless, trimmed if desired); 1 medium sweet or yellow onion, thinly sliced; ½ cup chicken broth (or bone broth); 3 tablespoons fresh lemon juice; 3 tablespoons olive oil (extra virgin); 4 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon dried thyme; 1 teaspoon sea salt; ½ teaspoon black pepper; Cooked rice, quinoa, or pita; Fresh dill; Cherry tomatoes, sliced cucumbers, Kalamata olives; Tzatziki sauce; Lemon wedges

Byreem everly February 3, 2026February 3, 2026

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Introduction

Slow Cooker Greek Chicken is a vibrant and flavorful dish bursting with lemon, garlic, and Mediterranean herbs. It’s perfect for busy weeknights or meal prep, bringing a healthy dinner that feels like a vacation on a plate.

The dish is served in a white bowl placed on a white marbled surface. The base layer consists of fluffy white rice covering the entire bottom. On top of the rice, there is a layer of shredded chicken seasoned with herbs. To the left side of the bowl, there are black olives, and next to them, slices of fresh cucumber with green skin. On the upper right side, bright red sliced cherry tomatoes are arranged. A generous dollop of thick, creamy white sauce with green herbs is placed on the chicken near the lower right edge. Two lemon wedges with bright yellow skin are positioned on the bottom left and right sides of the bowl. A woman's hand with a fork is partially visible, reaching toward the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken thighs (boneless, skinless, trimmed if desired)
1 medium sweet or yellow onion, thinly sliced
½ cup chicken broth (or bone broth)
3 tablespoons fresh lemon juice
3 tablespoons olive oil (extra virgin)
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper

Optional for serving:

Cooked rice, quinoa, or pita
Fresh dill
Cherry tomatoes, sliced cucumbers, Kalamata olives
Tzatziki sauce
Lemon wedges

Instructions

Step 1: Place chicken thighs in the bottom of the slow cooker. Top with sliced onions.
Step 2: In a small bowl, whisk together chicken broth, lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
Step 3: Pour the mixture evenly over the chicken and onions.
Step 4: Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken is tender and reaches 165°F internally.
Step 5: Shred chicken directly in the slow cooker or remove and slice. Stir to combine with juices.
Step 6: Serve over rice, in pitas, or alongside fresh veggies and tzatziki. Garnish with dill and lemon wedges if desired. Enjoy!

Tips & Variations

Chicken breasts can be substituted for thighs but may be slightly less juicy.
Add veggies like bell peppers or zucchini during the last hour for more color and nutrition.
For a creamy texture, stir in a spoonful of Greek yogurt before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well—thaw overnight in the fridge before reheating. Reheat gently on the stove or microwave to keep the chicken tender and juicy.