Crockpot Greek Chicken
A flavorful and convenient slow-cooked dish featuring tender chicken breasts, zesty lemon, and Kalamata olives, bringing the bright tastes of Mediterranean cuisine to your dinner table.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Thawed for even cooking
- 1 cup chicken broth Adds moisture and flavor
- 1/4 cup olive oil Enhances richness
- 2 pieces lemons (juiced) For brightness and flavor
- 2 cloves garlic (minced) Infuses the dish with aroma
- 1 teaspoon dried oregano Mediterranean herb flavor
- 1 teaspoon dried thyme Complementary herb flavor
- 1 cup Kalamata olives Adds a salty, briny element
- to taste Salt and pepper Adjust seasoning to preference
- for garnish Fresh parsley Adds color and freshness
Instructions
Preparation
- Place the thawed chicken breasts in the bottom of the crockpot.
- Pour in the chicken broth to keep the chicken juicy.
- Drizzle the olive oil over the chicken.
- Squeeze the juice of the lemons into the pot.
- Add minced garlic followed by the dried oregano and thyme.
- Season with salt and pepper to taste.
- Place the Kalamata olives on top.
Cooking
- Cover the crockpot and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Once cooking time is complete, shred the chicken if desired or serve whole.
Serving
- Serve directly from the crockpot with its juices and olives.
- For a complete meal, serve over rice or couscous.
- Alternatively, use in pita bread with tzatziki sauce.
- Garnish with fresh parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To store leftovers, let cool completely before storing in an airtight container for up to 3-4 days, or freeze for longer storage.