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Slow Cooker Greek Chicken

Tender, lemon-garlic shredded chicken made in the slow cooker, served as a healthy bowl with rice, tzatziki, and fresh veggies.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 lbs chicken breast boneless skinless
  • 0.25 cup olive oil extra virgin
  • 2 count lemons juiced (about 1/4 cup)
  • 4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 count yellow onion sliced
  • 0.5 cup chicken broth low sodium
Bowl Assembly
  • 2 cups white rice cooked
  • 1 cup cucumber sliced
  • 1 cup cherry tomatoes halved
  • 0.5 cup kalamata olives pitted
  • 0.5 cup tzatziki sauce
  • 2 tbsp fresh dill chopped

Equipment

  • Slow Cooker (6 qt)
  • Cutting board
  • Citrus Juicer

Method
 

  1. Place sliced onions at the bottom of the slow cooker.
  2. Place chicken breasts on top of the onions.
  3. In a bowl, whisk olive oil, lemon juice, chicken broth, garlic, oregano, salt, and pepper.
  4. Pour the marinade over the chicken. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
  5. Shred the chicken in the pot with two forks. Stir well to coat in juices.
  6. Assemble bowls: Rice base, scoop of chicken/onions, side of cucumbers, tomatoes, and olives.
  7. Top with a generous dollop of tzatziki and fresh dill.

Notes

Use leftovers for pita wraps or salads. Keeps well for 4 days.