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Crockpot Greek Chicken Bowls - Easy, Fresh, and Full of Flavor

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs
  • Aromatics: 4 cloves garlic, minced; 1 small red onion, thinly sliced
  • Lemon: Zest and juice of 1 large lemon
  • Olive oil: 3 tablespoons extra-virgin
  • Herbs and spices: 2 teaspoons dried oregano, 1 teaspoon dried dill, 1 teaspoon ground coriander (optional), 1/2 teaspoon smoked paprika
  • Salt and pepper: 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
  • Broth: 1/2 cup low-sodium chicken broth
  • For serving: 3 cups cooked rice, quinoa, or cauliflower rice
  • Veggie toppings: 1 cup cherry tomatoes (halved), 1 English cucumber (diced), 1/3 cup Kalamata olives (pitted, sliced), 1/4 small red onion (thinly sliced), 1/2 cup crumbled feta
  • Fresh herbs: 1/4 cup chopped fresh parsley and/or dill
  • Lemon-garlic yogurt sauce: 1 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1 small garlic clove (finely grated), pinch of salt and pepper
  • Optional add-ins: Roasted red peppers, pepperoncini, hummus, or tzatziki

Method
 

  1. Make the marinade base: In a bowl, whisk lemon juice and zest, olive oil, oregano, dill, coriander, smoked paprika, salt, and pepper. Stir in the minced garlic.
  2. Set up the slow cooker: Add sliced red onion to the bottom of the crock. Place chicken on top. Pour the marinade over the chicken and add the chicken broth around the sides.
  3. Cook low and slow: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and reaches 165°F in the thickest part.
  4. Shred or slice: Transfer the chicken to a cutting board. Shred with two forks or slice into strips. Toss the chicken back into the juices to soak up flavor.
  5. Make the lemon-garlic yogurt sauce: Stir Greek yogurt, lemon juice and zest, olive oil, grated garlic, salt, and pepper in a small bowl. Thin with a splash of water if needed for drizzling.
  6. Prep the base and toppings: Warm the rice or grain of choice. Chop the tomatoes, cucumber, olives, and herbs. Crumble the feta.
  7. Assemble the bowls: Add a scoop of rice or greens to each bowl. Top with a generous portion of chicken, a handful of tomatoes and cucumbers, a few olives, some red onion, and feta. Drizzle with the yogurt sauce. Finish with fresh parsley or dill and an extra squeeze of lemon.
  8. Adjust to taste: Sprinkle with a pinch of salt, pepper, and a light drizzle of olive oil if you like. Serve warm.