Slow Cooker Greek Chicken
This Slow Cooker Greek Chicken is the perfect set-it-and-forget-it weeknight meal! It’s gluten-free, dairy-free, and can be served as a bowl or a wrap!
Table of contents
Why you’ll love this Slow Cooker Greek Chicken
I’m always looking for more set-it-and-forget-it style meals in the slow cooker! The issue you can run into with crockpot meals is that they can be bland, dry, and unexciting. I wanted to make a Greek-inspired chicken that struck the balance between easy, and super flavorful and versatile… and this is it!!
- It’s a hands-off meal. There’s no pre-cooking, there’s super minimal chopping, and there’s definitely no standing in front of a stove or oven! This is the ultimate dump-and-go meal.
- Mediterranean flavors. With lemon, oregano, dairy-free yogurt, and dill, this is the perfect Greek-inspired dish.
- It feeds a crowd. You can easily feed a family of four with this dish, double it to feed more, or even save it for leftovers!
- It’s versatile. I love making bowls with rice and a side salad, but you can also make a wrap with a pita-style bread.
What makes this recipe Greek?
This isn’t a traditional Greek meal, but a Greek-inspired dish adapted for the crockpot for weeknight ease! Here are the flavors, more or less, that make it Greek-inspired…
- Lemon
- Oregano
- Parsley
- Dill
- Greek yogurt
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
| Ingredient | What it does | Potential swaps |
| Chicken Breast | The main protein | Chicken thighs |
Salt, Pepper, Dried Dill, Dried Parsley and Dried Oregano | The main flavorings for the Greek chicken | You can modify for both dried or fresh herbs |
| Chicken Broth | Add flavor and moisture to the chicken | Water |
| Garlic and Onion | A flavor pop! | Garlic or onion powder |
| Coconut Greek yogurt | This is for the creaminess | You can modify for both dried and fresh herbs |
| Fresh lemon | This adds a hint of acid and Greek flavor! | Bottled lemon juice |
How to make Slow Cooker Greek Chicken
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Top the chicken breast in the slow cooker with salt, pepper, dried dill, dried parsley and dried oregano and toss to coat. Add the sliced onion, minced garlic, yogurt, broth and lemon juice. Stir to coat the chicken in the yogurt.
Step two. Place the lid on the slow cooker and allow to cook on low for 4 hours.
Step three. Shred the chicken well and top with fresh parsley and lemon to serve! Serve in a gluten-free pita wrap, or as a bowl with rice or cauliflower rice with a side of vegetables.
Michelle’s Tips & Tricks
- Turn it into a freezer meal. You can do this one of two ways…
- Freeze it raw. You can add all of the ingredients to a bag and freeze it flat. Defrost it in the fridge, then slow cook as directed.
- Freeze it cooked. You can also freeze the fully cooked chicken for 1-2 months.
- Add veggies. Here are my recommendations for veggies that would pair well in this dish…
- Spinach. Add chopped spinach at the end of the cook time so it will easily wilt into the shredded chicken.
- Zucchini. You can add chopped zucchini at about the last hour of cooking.
Recipe FAQS
Yes, you can prep it ahead and store for 2-3 days in a glass container in the fridge.
Yes, you can freeze the ingredients raw in a bag, defrost and cook. You can also fully cook the chicken and freeze it that way as well.
Yes, but I recommend using skinless, boneless chicken thighs.
Other Gluten-Free Slow Cooker Chicken Recipes…
If you tried this Slow Cooker Greek Chicken or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Slow Cooker Greek Chicken
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Ingredients
- 1 lb chicken breast
- Salt and pepper
- 1 tsp dried dill
- 2 tsp dried parsley
- 1 tsp dried oregano
- ¼ yellow onion, sliced thin
- 3 cloves garlic, minced
- ¼ cup broth
- 2 tbsp lemon juice
- ½ cup coconut greek yogurt
- 1 tbsp fresh parsley, chopped
- Fresh lemon slices, to serve
Equipment
Instructions
- Grease the base of the slow cooker with olive oil and add the chicken breast.
- Top the chicken breast with salt, pepper, dried dill, dried parsley and dried oregano and toss to coat.
- Add the sliced onion, minced garlic, yogurt, broth and lemon juice. Stir to coat the chicken in the yogurt.
- Place the lid on the slow cooker and allow to cook on low for 4 hours, checking for the internal temperature of 165 F.
- Shred the chicken well and top with fresh parsley and lemon to serve! Serve in a gluten-free pita wrap, or as a bowl with rice or cauliflower rice with a side of vegetables.
Notes
- Spinach. Add chopped spinach at the end of the cook time so it will easily wilt into the shredded chicken.
- Zucchini. You can add chopped zucchini at about the last hour of cooking.
Do you think this could be made in an instant pot? I got rid of my slow cooker because I never used it when I have the IP. Thanks!