Crockpot Greek Chicken Bowls – Easy, Fresh, and Full of Flavor
Why make this recipe
Crockpot Greek Chicken Bowls are a fantastic way to enjoy a meal that is easy to prepare and full of fresh flavors. This recipe is perfect for busy weeknights or meal prepping for the week ahead. The slow cooker does all the hard work, tenderizing the chicken and infusing it with zesty lemon and aromatic herbs. Plus, you can customize your bowls with fresh veggies and toppings, making it a versatile dish for the whole family.
How to make Crockpot Greek Chicken Bowls
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
Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep the base and toppings: Warm the rice or grain of choice. Chop the tomatoes, cucumber, olives, and herbs. Crumble the feta.
- 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.
- Adjust to taste: Sprinkle with a pinch of salt, pepper, and a light drizzle of olive oil if you like. Serve warm.
How to serve Crockpot Greek Chicken Bowls
Serve these delicious Greek chicken bowls warm for a comforting meal. They are perfect for lunch or dinner. You can also set out a variety of toppings so everyone can customize their bowls to their liking.
How to store Crockpot Greek Chicken Bowls
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop, making it even tastier the next day. Reheat in the microwave or on the stovetop until warm.
Tips to make Crockpot Greek Chicken Bowls
- Make sure the chicken is evenly coated in the marinade for the best flavor.
- Feel free to add more veggies based on your preference!
- For a spicy kick, add red pepper flakes or pepperoncini as an optional topping.
Variation
You can easily swap out the chicken for tofu or chickpeas for a vegetarian version. Use quinoa or a grain of choice for a healthy base, and mix in your favorite vegetables to create a unique bowl.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken in the slow cooker, but be sure to increase the cooking time by 1-2 hours.
2. Can I meal prep this recipe?
Absolutely! This recipe is great for meal prepping. Just divide it into containers and store in the fridge.
3. What else can I serve with these bowls?
These bowls pair well with pita bread, hummus, or a light salad for a more complete meal.
Crockpot Greek Chicken Bowls
Ingredients
Method
- In a bowl, whisk lemon juice and zest, olive oil, oregano, dill, coriander, smoked paprika, salt, and pepper. Stir in the minced garlic.
- Add sliced red onion to the bottom of the slow cooker. Place chicken on top. Pour the marinade over the chicken and add the chicken broth around the sides.
- 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.
- 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.
- 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.
- Warm the rice or grain of choice. Chop the tomatoes, cucumber, olives, and herbs. Crumble the feta.
- 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.
- Sprinkle with a pinch of salt, pepper, and a light drizzle of olive oil if you like. Serve warm.
