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Fresh ingredients for Slow Cooker Greek Chicken including raw chicken, lemons, cherry tomatoes, cucumbers, dill, and tzatziki.

Slow Cooker Greek Chicken

This effortless Slow Cooker Greek Chicken recipe yields perfectly tender, herb-infused shredded meat. Served in vibrant bowls with fluffy rice, crisp cucumbers, cherry tomatoes, Kalamata olives, and creamy tzatziki sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts 680g
  • 1/4 cup chicken broth 60ml
  • 2 tbsp olive oil 30ml
  • 2 tbsp fresh lemon juice 30ml
  • 3 cloves garlic minced
  • 1 tbsp dried oregano 5g
  • 1 tsp dried thyme 1g
  • 1 tsp kosher salt 5g
  • 1/2 tsp black pepper 1g
  • 4 cups cooked white rice 600g, for serving
  • 1 cup cherry tomatoes 150g, halved
  • 1 cup English cucumber 130g, sliced
  • 1/2 cup Kalamata olives 65g, pitted
  • 1/2 cup tzatziki sauce 120g
  • 2 tbsp fresh dill 5g, chopped
  • 1 large lemon cut into wedges

Equipment

  • 1 6-quart slow cooker Essential for maintaining a low, steady temperature.
  • 2 Forks Best for shredding the chicken directly in the pot.

Method
 

Slow Cooker Instructions
  1. In the bottom of your slow cooker insert, whisk together the chicken broth, olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, kosher salt, and black pepper until fragrant.
  2. Add the chicken breasts to the slow cooker, tossing them in the liquid to ensure they are completely coated in the herb mixture.
  3. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is tender and easily pierced with a fork.
  4. Remove the lid and use two forks to shred the chicken directly in the pot. Toss the meat in the warm juices.
  5. Divide the warm cooked white rice among four bowls. Top with the shredded chicken, sliced cucumbers, halved cherry tomatoes, and Kalamata olives.
  6. Finish each bowl with a large dollop of tzatziki sauce, chopped fresh dill, and a lemon wedge. Serve immediately.

Notes

Do not skip the resting phase: let the shredded chicken sit in the warm slow cooker juices for 10 minutes before serving so it reabsorbs maximum moisture.
Keep the cucumbers crisp: Only slice your English cucumbers right before serving to maintain their firm texture.