Slow Cooker Greek Chicken – Bright, Easy, and Full of Flavor

If you love simple meals that taste like sunshine, this Slow Cooker Greek Chicken is for you. It’s juicy, lemony chicken infused with garlic, oregano, and a pop of briny olives. Everything simmers until tender, and the sauce that forms is perfect for spooning over rice, potatoes, or warm pita.

It’s weeknight-friendly and impressive enough for guests. Best of all, it takes just a few minutes of prep and the slow cooker does the rest.

Slow Cooker Greek Chicken - Bright, Easy, and Full of Flavor

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
• Olive oil: Extra-virgin for the marinade and finishing
• Lemon: Zest and juice of 1 large lemon
• Red onion: 1 medium, thinly sliced
• Garlic: 4–5 cloves, minced
• Red wine vinegar: 1–2 tablespoons
• Chicken broth: 1/2 cup (low-sodium)
• Dried oregano: 2 teaspoons
• Dried thyme: 1 teaspoon
• Smoked paprika: 1 teaspoon (optional but great)
• Bay leaf: 1
• Kalamata olives: 1/2 cup, pitted and halved
• Feta cheese: 1/2 cup, crumbled (for serving)
• Fresh herbs: Parsley and/or dill, chopped
• Salt and black pepper: To taste
• Optional add-ins: Cherry tomatoes, artichoke hearts, capers, or baby potatoes

Instructions

 

• Prep the chicken: Pat the chicken dry and season both sides with salt and pepper. This helps lock in flavor and improves browning if you choose to sear.
• Make the seasoning mixture: In a small bowl, combine olive oil, lemon zest and juice, minced garlic, red wine vinegar, oregano, thyme, smoked paprika, and a pinch of salt and pepper. Stir well.
• Layer the base: Add the sliced red onion to the bottom of the slow cooker. Pour in the chicken broth and add the bay leaf.
• Optional sear: For extra flavor, quickly sear the chicken in a hot skillet with a little oil, 1–2 minutes per side, just until lightly golden. Not required, but it adds depth.
• Add the chicken: Place the chicken on top of the onions. Pour the seasoning mixture over the chicken, coating it evenly.
• Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is tender and reaches 165°F.
• Add olives and finish: About 20 minutes before serving, stir in the Kalamata olives. Taste the sauce and adjust salt, pepper, or lemon as needed.
• Serve: Top with crumbled feta and fresh parsley or dill. Spoon over rice, orzo, couscous, roasted potatoes, or tuck into warm pita with a dollop of tzatziki.
• Optional thickening: If you want a thicker sauce, remove the chicken and whisk 1 teaspoon cornstarch with 1 tablespoon cold water. Stir into the liquid, cover, and cook on High for 10 minutes until slightly thickened. Return chicken.

Why This Recipe Works

This recipe uses pantry-friendly ingredients and classic Greek flavors to create something special with minimal effort. The slow cooker gently cooks the chicken, keeping it moist and tender without babysitting.

Lemon juice and red wine vinegar add brightness, while olive oil and herbs create a rich, savory base. Olives and feta bring salty balance, and a handful of fresh herbs at the end makes everything taste fresh.

Shopping List

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
• Olive oil: Extra-virgin for the marinade and finishing
• Lemon: Zest and juice of 1 large lemon
• Red onion: 1 medium, thinly sliced
• Garlic: 4–5 cloves, minced
• Red wine vinegar: 1–2 tablespoons
• Chicken broth: 1/2 cup (low-sodium)
• Dried oregano: 2 teaspoons
• Dried thyme: 1 teaspoon
• Smoked paprika: 1 teaspoon (optional but great)
• Bay leaf: 1
• Kalamata olives: 1/2 cup, pitted and halved
• Feta cheese: 1/2 cup, crumbled (for serving)
• Fresh herbs: Parsley and/or dill, chopped
• Salt and black pepper: To taste
• Optional add-ins: Cherry tomatoes, artichoke hearts, capers, or baby potatoes

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken dry and season both sides with salt and pepper. This helps lock in flavor and improves browning if you choose to sear.
2. Make the seasoning mixture: In a small bowl, combine olive oil, lemon zest and juice, minced garlic, red wine vinegar, oregano, thyme, smoked paprika, and a pinch of salt and pepper.

   Stir well.

3. Layer the base: Add the sliced red onion to the bottom of the slow cooker. Pour in the chicken broth and add the bay leaf.
4. Optional sear: For extra flavor, quickly sear the chicken in a hot skillet with a little oil, 1–2 minutes per side, just until lightly golden. Not required, but it adds depth.
5. Add the chicken: Place the chicken on top of the onions.

   Pour the seasoning mixture over the chicken, coating it evenly.

6. Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is tender and reaches 165°F.
7. Add olives and finish: About 20 minutes before serving, stir in the Kalamata olives. Taste the sauce and adjust salt, pepper, or lemon as needed.
8. Serve: Top with crumbled feta and fresh parsley or dill. Spoon over rice, orzo, couscous, roasted potatoes, or tuck into warm pita with a dollop of tzatziki.
9. Optional thickening: If you want a thicker sauce, remove the chicken and whisk 1 teaspoon cornstarch with 1 tablespoon cold water.

   Stir into the liquid, cover, and cook on High for 10 minutes until slightly thickened. Return chicken.

How to Store

Cool leftovers to room temperature, then refrigerate in an airtight container for up to 4 days. The flavors actually deepen overnight.

For freezing, store the chicken and sauce (without feta) for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce. Add fresh herbs and feta after reheating for the best texture.

Why This is Good for You

Chicken thighs provide lean protein that keeps you full and supports muscle recovery.

Olive oil brings heart-healthy fats, while lemon and herbs add flavor without heavy sauces. Olives and feta offer a dose of calcium and beneficial fats, and using low-sodium broth helps you control salt levels. Pairing with whole grains like brown rice or farro turns it into a balanced, satisfying meal.

Common Mistakes to Avoid

• Overcooking the chicken: Even in a slow cooker, chicken can dry out.

  Check for doneness at the early end of the time range.

• Skipping seasoning: Salt and pepper at the start make a big difference. Under-seasoned chicken tastes flat.
• Not enough acid: The lemon and vinegar brighten everything. If the dish tastes dull, add a squeeze of lemon at the end.
• Using too much liquid: Slow cookers trap moisture.

  Stick to the listed broth amount or the sauce may become too thin.

• Adding feta too early: It will melt into the sauce. Add it right before serving for creamy, salty pops.

Recipe Variations

• Greek Chicken and Potatoes: Add 1.5 pounds baby potatoes, halved. Increase salt slightly and cook on Low for 5–6 hours until potatoes are tender.
• Tomato-Herb Version: Add 1 cup cherry tomatoes or a 14-ounce can of diced tomatoes (drained).

  Swap smoked paprika for sweet paprika.

• Artichoke and Caper: Stir in 1 cup quartered marinated artichoke hearts and 1 tablespoon capers for extra tang.
• Mediterranean Bowl: Serve the chicken over lemony couscous with cucumbers, tomatoes, red onion, olives, and a spoonful of hummus.
• Breasts Instead of Thighs: Use boneless, skinless chicken breasts and reduce cook time slightly. Check at 2.5–3.5 hours on Low to avoid drying out.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a sliced Fresno chili to the pot.

FAQ

Can I make this with bone-in chicken?

Yes. Bone-in thighs work well and stay very juicy.

Add 30–60 minutes to the cook time on Low, and check for 165°F near the bone before serving.

Do I have to sear the chicken first?

No, it’s optional. Searing adds a bit of caramelized flavor, but the dish is still delicious without it.

What can I use instead of red wine vinegar?

Try white wine vinegar or a splash of apple cider vinegar. You can also use extra lemon juice for a brighter, citrus-forward finish.

How can I make this dairy-free?

Skip the feta or replace it with a dairy-free feta-style cheese.

Everything else in the recipe is naturally dairy-free.

What side dishes go best with this?

Serve with rice, orzo, couscous, or roasted potatoes. A simple Greek salad or lemony roasted green beans pairs nicely, too.

Can I prep this ahead?

Yes. Combine the chicken with the seasoning mixture and onions in a bag up to 24 hours in advance.

Keep it in the fridge, then dump everything into the slow cooker when ready.

How do I prevent the sauce from being too salty?

Use low-sodium broth and add salt gradually. Keep in mind olives and feta are salty, so always taste at the end before adding more salt.

In Conclusion

Slow Cooker Greek Chicken is the kind of meal that rewards you with big flavor for very little work. It’s bright, savory, and flexible enough to fit whatever you have on hand.

With a handful of classic Mediterranean ingredients and a few hours in the slow cooker, dinner practically makes itself. Make it once, and it will become a regular in your weeknight rotation.