This recipe has always been a fan favorite, and for good reason. It comes together so easily and is packed with flavor. I love to serve the chicken with a quinoa salad using the same dressing I cook the chicken in — easy peasy. These bowls were so easy to assemble because everything was just sitting in the fridge from the Mediterranean Quinoa Salad I had made earlier this week. I quickly reheated the chicken in the microwave and everything else was great cold.

GREEK-ISH CROCKPOT CHICKEN INGREDIENTS:

• Chicken breasts (you could also use chicken tenderloins, but keep in mind that they will cook faster)
• Minced garlic (you can use a fresh clove, a frozen cube of minced garlic, or 1/8 teaspoon garlic powder)
• Juice from half a lemon
• Extra-virgin olive oil
• Red wine vinegar
• Dijon mustard (optional, but I love it here!)
• Dried oregano
• Dried thyme
• Curry powder
• S&P to taste

HOW TO MAKE GREEK-ISH CROCKPOT CHICKEN:

• STEP 1: In a bowl, combine the minced garlic, lemon juice, EVOO, red wine vinegar, and dijon by whisking together. Set aside.

• STEP 2: Grab a pack of chicken breasts (I usually use 2, but I think this recipe would stretch to do 3 breasts no problem) and season generously with the following dried seasonings: oregano, thyme, curry powder, S&P.

• STEP 3: Place the chicken in the crockpot, pour the wet mixture over the breasts, and let cook on LOW for 4-6 hours

• STEP 4: Come back, shred the chicken, and leave it in the crockpot on WARM till dinner time.

The chicken is super juicy and the vinegar/EVOO mixture left in the crockpot is perfect for serving over quinoa, couscous, or rice. I loved having the leftovers on a Greek-inspired wrap and then later on over a salad.

In my experience, if you come back to the chicken after 4 hours and it feels rubbery and isn’t easy to shred, give it another hour to cook. Sometimes the chicken simply hasn’t cooked long enough and needs a little longer in order to shred easier. 

GREEK-ISH CROCKPOT CHICKEN

Recipe by Kate

This chicken is easy peasy to make and is perfect by itself or on a salad, grain bowl, wrap, or quesadilla.

Ingredients

• 1 frozen garlic cube (I get these from Trader Joe’s, but you could use 1 minced clove of fresh garlic or 1/8 teaspoon garlic powder instead)

• Juice of half a lemon (or 1-2 tablespoons lemon juice)

• 1/3 cup extra-virgin olive oil

• 1/4 cup red wine vinegar

• Optional: 1 tablespoon dijon mustard

• 2-3 chicken breasts (I usually use 2, but I think this recipe could stretch to do 3 breasts no problem)

• Approximately 1/4 teaspoon dried oregano

• Approximately 1/4 teaspoon dried thyme

• Approximately 1/4 teaspoon curry powder

• Salt and pepper, to taste

Directions

• In a bowl, whisk together the garlic, lemon juice, EVOO, red wine vinegar, and dijon.
• On a plate, season the chicken breasts on both sides with the oregano, thyme, curry powder, salt, and pepper.
• Add the seasoned chicken breasts to the crockpot. Pour the wet mixture over the chicken and let cook on LOW for 4-6 hours.
• Come back, shred the chicken, and leave it in the crockpot on WARM until dinner time.

Notes

• In my experience, if you come back the the chicken after 4 hours and it feels rubbery and isn’t easy to shred, give it another hour to cook. Sometimes the chicken simply hasn’t cooked long enough and needs a little longer to shred easier.
• The chicken is super juicy and the vinegar/EVOO mixture left in the crockpot is perfect for serving over quinoa, couscous, or rice. I loved having the leftovers on a Greek-inspired wrap and then later on over a salad. 

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Super Easy Salsa Verde Crockpot Chicken Basic Chicken in the Crock Pot Honey Butter Crockpot Chicken Mango Soyaki Chicken