Go Back
Top-down view of Slow Cooker Greek Chicken with golden-browned edges, lemon half-moons, and red onions. (Slow Cooker Greek Chicken)

Slow Cooker Greek Chicken: Tender Shredded Lemon Herb Chicken

This Slow Cooker Greek Chicken features tender shredded chicken breast, zesty lemon half-moons, and savory herbs. A healthy, low-carb Mediterranean dinner that is perfect for meal prep and effortless weeknight cooking.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Greek Chicken Components
  • 2 lbs boneless skinless chicken breasts 900g
  • 2 tbsp extra virgin olive oil 30ml
  • 1 large red onion sliced into slivers
  • 2 large lemons one juiced, one sliced into half-moons
  • 4 cloves garlic minced
  • 1/2 cup chicken broth 120ml, savory light broth
  • 1 tbsp dried oregano flakes
  • 1/4 cup fresh parsley 15g, chopped

Equipment

  • 1 Slow Cooker (Crockpot) Preferably 6-quart
  • 1 Skillet For searing the chicken edges

Method
 

Preparation
  1. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden-browned chicken edges appear. Place in slow cooker.
  2. Top chicken with red onion slivers, lemon half-moons, and minced garlic. Whisk chicken broth, lemon juice, and dried oregano together and pour into the pot.
  3. Cover and cook on LOW for 4-5 hours until the chicken is tender and onions are translucent.
  4. Remove chicken and shred with two forks. Return to the savory light broth, toss to coat until glistening, and garnish with fresh parsley.

Notes

Always cook on LOW for the best shredded chicken texture.
Sear the meat first to ensure golden-browned edges and deeper flavor.