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Crockpot Greek Chicken

Crockpot Greek Chicken Recipe

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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 lbs total)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pitted Kalamata olives
  • 1 (14-oz) can artichoke hearts, drained and quartered (optional)
  • 1/2 cup crumbled feta cheese
  • Fresh chopped dill or parsley, for serving

Method
 

  1. In a small bowl, mix oregano, salt, and pepper. Season chicken all over and place in a 6-quart slow cooker with artichoke hearts and olives.
  2. Whisk broth, lemon juice, olive oil, and garlic; pour over chicken and cover.
  3. Cook on LOW for 3–4 hours or HIGH for 2–3 hours, until internal temp reaches 165°F (74°C).
  4. Transfer chicken to a board, shred with forks, and toss with about 1/2 cup of the cooking liquid.
  5. Serve over rice or in pita, topped with feta, fresh herbs, extra olives, and a squeeze of lemon.

Notes

For even juicier results, use boneless, skinless thighs and increase low cook time by an hour. If you prefer a thicker sauce, whisk a cornstarch slurry into the liquid after removing the chicken, then cook on HIGH until it bubbles.