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Enjoy a fresh and delicious chicken recipe with this Slow Cooker Greek Chicken recipe made with only a few simple ingredients to create a healthy chicken dinner with Mediterranean flavors.
The great thing about this slow cooker recipe is that you can use the crockpot Greek chicken in several ways. You can make Greek chicken gyros, a Greek chicken bowl, over a bed or romaine lettuce, or just enjoy the juicy chicken served on a plate with yellow rice.
While this might look like a basic chicken recipe because it is an easy recipe to make, it will create a wonderfully flavorful chicken with Greek flavors including the delicious fresh lemon flavor and minimal prep time.
Ingredients for Slow Cooker Greek Chicken:
- Yogurt: you will need to use plain Greek yogurt as the base of this Greek chicken marinade
- Seasoning: be sure to use minced fresh garlic, kosher salt, and black pepper
- Lemon: the lemon juice and fresh lemon zest will be powerhouse flavors for the Greek seasoning
- Protein: I like to use boneless skinless chicken breast that has been cubed into bite-sized pieces
- Optional toppings: Pita bread, diced red onions, diced cucumber, kalamata olives, feta cheese
How to make Slow Cooker Greek Chicken:
To a small bowl add in the yogurt, garlic, lemon zest, lemon juice, salt, and black pepper and whisk well.
Add the chicken to the bottom of the slow cooker add in ⅓ of the greek yogurt sauce into the slow cooker, and refrigerate the remaining marinade ingredients for later while the chicken cooks.
Stir to coat the chicken in the sauce in the slow cooker.
Cover with a lid and let the chicken cook on high for 3-4 hours or on low for 5-6 until the chicken is tender and cooked through.
Remove the chicken from the slow cooker and place onto a plate. Discard the cooking liquid in the slow cooker. Shred the cooked chicken with two forks. Add the chicken back to the slow cooker, then pour over ⅓ cup of the reserved Greek sauce marinade, tossing to coat. Cook on low for 5 more minutes.
Serve over pita with diced veggies with the remaining ⅓ cup Greek sauce marinade on top or for dipping on the side.
How to store leftovers from this crockpot recipe:
Fridge: Place any leftovers of this crockpot chicken recipe into an airtight container and store them for up to 4-5 days in the refrigerator.
Tips and tricks for making this cheesy chicken and rice recipe:
Type of chicken to use:
I like to use boneless chicken breast for this slow cooker meal, but you could use skinless chicken thighs in its place. Just be sure to cut it into bite-sized pieces ahead of time.
Make this into a Greek Salad:
Use the leftovers for the Greek chicken pieces and serve it cold over top of lettuce with some of the extra delicious homemade tzatziki sauce. Then top the chicken with some red onions, diced cucumber, olives, feta cheese, and a spritz of fresh lemon juice.
More slow cooker recipes:
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Baked Ziti
- Slow Cooker Apple Cider Pulled Pork
- Slow Cooker Chicken and Wild Rice with Vegetables
Slow Cooker Greek Chicken
Equipment
- Small bowl
- Whisk
Ingredients
- 1 cup plain Greek yogurt
- 1 tbsp minced garlic
- 2 tsp fresh lemon zest
- 2 tbsp fresh lemon juice or bottled
- 1 tsp kosher salt
- ½ tsp pepper
- 2 lbs chicken breast cubed
Optional toppings:
- Pita bread
- Diced red onion
- Diced cucumber
- Olives
- Feta cheese
Instructions
- To a bowl add in the yogurt, garlic, lemon zest, lemon juice, salt and pepper whisk well.
- Add the chicken into the bottom of the slow cooker add in ⅓ of the greek yogurt sauce in the slow cooker. (Refrigerate the rest for later)
- Stir to coat the chicken in the sauce in the slow cooker.
- Cover with a lid and let the chicken and cook on high for 3-4 hours or on low for 5-6 until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and place onto a plate. Discard the cooking liquid in the slow cooker. Shred the chicken with two forks. Add the chicken back to the slow cooker, then pour over ⅓ cup of the reserved Greek sauce marinade, tossing to coat. Cook on low for 5 more minutes.
- Serve over pita with diced veggies with the remaining ⅓ cup Greek sauce marinade on top or for dipping on the side.
Nutrition
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