Crockpot Greek Chicken
A hassle-free weeknight dinner featuring tender chicken breasts cooked with olive oil, lemon, and Kalamata olives, infused with Mediterranean flavors.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Thawed chicken breasts
- 1 cup chicken broth Can use low-sodium broth
- 1/4 cup olive oil Extra virgin is preferable
- 2 pieces lemons (juiced) Add more for extra tartness if desired
- 2 cloves garlic (minced) Fresh garlic for better flavor
- 1 teaspoon dried oregano Fresh herbs can be used for more flavor
- 1 teaspoon dried thyme Optional - fresh can be used
- 1 cup Kalamata olives Briny flavor is key for authenticity
- to taste Salt and pepper Adjust according to preference
- to garnish Fresh parsley Use before serving for color
Instructions
Preparation
- Place thawed chicken breasts in the bottom of a crockpot, ensuring they fit snugly.
- Pour in the chicken broth to envelop the chicken.
- Drizzle the olive oil over the chicken.
- Squeeze the juice from the lemons directly into the pot.
- Add the minced garlic, dried oregano, and thyme.
- Season with salt and pepper to taste.
- Top with Kalamata olives.
Cooking
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Check for tenderness; shred chicken if desired using two forks directly in the crockpot.
Serving
- Garnish with fresh parsley before serving.
- Serve over rice, couscous, in pita bread, or alongside a Greek salad.
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Notes
For best flavor, use fresh herbs and monitor cooking times to prevent overcooking. Store leftovers in an airtight container in the fridge for 3-4 days.