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Ultimate Crockpot Greek Recipes: Healthy Slow Cooker Chicken
A bright, garlic-herb slow cooker meal that yields unbelievably juicy, citrus-infused chicken thighs perfect for daily meal prep.
Ingredients
- – 2 pounds chicken thighs (boneless, skinless)
- – 1 medium sweet or yellow onion, thinly sliced
- – ½ cup chicken broth (or bone broth)
- – 3 tablespoons fresh lemon juice
- – 3 tablespoons olive oil (extra virgin)
- – 4 cloves garlic, minced
- – 1 teaspoon dried oregano
- – ½ teaspoon dried thyme
- – 1 teaspoon sea salt
- – ½ teaspoon black pepper
- – Optional: rice, quinoa, pita, fresh dill, cherry tomatoes, cucumbers, Kalamata olives, tzatziki, lemon wedges
Instructions
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1Layer base components: Arrange the boneless, skinless chicken thighs flat along the bottom of your slow cooker vessel and scatter the sweet or yellow onion strands evenly across the top.
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2Prepare liquid mixture: Whisk the chicken broth, fresh lemon juice, extra virgin olive oil, minced garlic cloves, dried oregano, dried thyme, sea salt, and black pepper together in a small mixing bowl until thoroughly blended.
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3Pour over ingredients: Drizzle the combined seasoned broth mixture uniformly over the layer of chicken thighs and sliced onions.
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4Slow cook: Secure the lid tightly and cook the contents on the LOW setting for 5–6 hours or turn to the HIGH setting for 3–4 hours, allowing the meat to become completely tender and reach an internal temperature of 165°F.
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5Shred and incorporate: Pull the chicken apart into shreds directly inside the slow cooker stoneware or lift it out onto a clean cutting board to slice into pieces, then stir the meat back through the accumulated pot juices.
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6Assemble and dress: Dish up the warm meat over fluffy rice, inside soft pita pockets, or alongside crisp garden greens and smooth tzatziki sauce, garnishing with sprigs of fresh dill and bright lemon wedges if you like.


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