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A handheld smartphone photo showing succulent shredded chicken breast and thighs with a lemon-herb glaze. (Slow Cooker Greek Chicken)

Slow Cooker Greek Chicken with Lemon, Feta, and Kalamata Olives

This Slow Cooker Greek Chicken features tender shredded breasts and thighs in a vibrant lemon-herb jus. Topped with salty feta, kalamata olives, and fresh cherry tomatoes, it's a healthy, high-protein Mediterranean dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb (450g) chicken breast boneless, skinless
  • 1 lb (450g) chicken thighs boneless, skinless
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 large lemons juiced, approx 60ml
  • 4 cloves garlic minced
  • 2 tsp (4g) dried oregano plus extra for garnish
  • 1/2 cup (75g) feta cheese crumbled white
  • 1/2 cup (65g) kalamata olives sliced
  • 1 cup (150g) cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 1/2 cup fresh parsley chopped

Equipment

  • 1 Slow Cooker (Crockpot) 6-quart or larger recommended.
  • 1 Shallow Ceramic Bowl For serving and presentation.

Method
 

Prep and Cook
  1. Whisk olive oil, lemon juice, garlic, and oregano in the slow cooker base.
  2. Add chicken breasts and thighs. Cook on High for 4 hours or Low for 6 hours until tender.
  3. Remove chicken and shred into large succulent pieces. Return to the cooker and toss in the herb jus for 10 minutes.
  4. Place chicken in a bowl. Layer with feta, olives, tomatoes, and onion. Garnish with parsley and extra oregano.

Notes

Use fresh lemons for the brightest flavor.
Keep toppings separate if meal prepping to maintain texture.