Slow Cooker Greek Chicken Thighs Recipe
A flavorful and easy Slow Cooker Greek Chicken recipe featuring tender chicken thighs marinated in olive oil, lemon juice, garlic, oregano, and basil, slow-cooked to perfection with Kalamata olives and topped with crumbled feta cheese and fresh lemon wedges. Perfect for a healthy Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 40 minutes (high)
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Additions and Serving
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese, for serving
- Lemon wedges, for serving
Instructions
- Prepare the slow cooker: Place the chicken thighs in the bottom of the slow cooker, spreading them out evenly.
- Make the marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper until well combined.
- Marinate the chicken: Pour the marinade over the chicken thighs, making sure all pieces are evenly coated to infuse maximum flavor.
- Add olives: Scatter the pitted and halved Kalamata olives over and around the chicken in the slow cooker.
- Cook the chicken: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker to mix it with the marinade and olives.
- Serve: Serve the shredded chicken over rice, quinoa, or stuffed inside pita bread. Garnish with crumbled feta cheese and a squeeze of fresh lemon juice for a bright finishing touch.
Notes
- For a lower sodium option, reduce or omit the added salt and use low-sodium olives.
- Chicken thighs can be substituted with boneless skinless chicken breasts, but cooking time may vary.
- Serve with a side of Greek salad for a complete Mediterranean meal.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Find it online: https://oliviabakes.com/slow-cooker-greek-chicken-thighs-recipe/
