Slow Cooker Greek Chicken (Lemony, Herby, Hands-Off in 4 Hours)

Introduction

Tutorial: how to make slow cooker Greek chicken — lemon-oregano marinade, hands-off, 4 hours.

Ingredients List

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• 2 lbs chicken thighs
• 1/3 cup olive oil + 1/4 cup lemon juice + 2 tbsp zest + 6 garlic + 2 tbsp oregano + 1 tbsp thyme + 1 tsp smoked paprika + 1 tsp salt + 1/2 tsp pepper
• 1/2 cup chicken broth + 1/2 cup kalamata olives + 1 red onion + 1 lemon
• Garnish: parsley + feta (opt.)

Timing

Prep 10 min. Cook 4 hr low (or 2 hr high). Optional broil 3 min.

Step 1 — Marinade

Whisk all marinade ingredients.

Step 2 — Layer Slow Cooker

Onions; chicken; marinade; broth; olives; lemon slices.

Step 3 — Cook

4 hr low or 2 hr high.

Step 4 — Broil (Optional)Sheet pan, brush with juice, 3–4 min broil.

Step 5 — Shred

Two forks; toss back in juice.

Step 6 — Garnish

Parsley + feta + lemon.

Nutritional Information

• Calories 340 | Protein 32g | Fat 21g | Carbs 4g | Sodium 620mg

Healthier Alternatives

Breasts (3.5 hr low). No feta for DF. Yogurt finish. Artichoke hearts or red peppers.

Serving Suggestions

Grain bowl, pita, orzo, Greek salad, Assyrtiko.

Common Mistakes to Avoid

• No zest
• Breasts on high
• Feta during cooking
• Skip broil
• Bottled lemon

Storing Tips

Fridge 5 days. Freezer 3 months without feta.

Conclusion

That’s how to make slow cooker Greek chicken. Comment your serving combo, share a photo, subscribe.

FAQs

Thighs/breasts? Thighs juicier.

High? 2 hr.

Freeze? 3 months.

Veggies? Last hour.

Wine? Assyrtiko.

Instant Pot? 12 min HP + 10 min NPR.

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