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Crockpot Greek Chicken Bowls

Enjoy these easy-to-prepare and flavorful Crockpot Greek Chicken Bowls, perfect for busy weeknights or meal prepping.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 4 cloves garlic, minced
  • 1 small red onion, thinly sliced
  • 1 large lemon, zest and juice
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried dill
  • 1 teaspoon ground coriander (optional)
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
For Serving
  • 3 cups cooked rice, quinoa, or cauliflower rice
  • 1 cup cherry tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/4 small red onion, thinly sliced
  • 1/2 cup crumbled feta
  • 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
  • tzatziki

Method
 

Preparation
  1. In a bowl, whisk lemon juice and zest, olive oil, oregano, dill, coriander, smoked paprika, salt, and pepper. Stir in the minced garlic.
  2. 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.
Cooking
  1. 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.
Finishing Touches
  1. 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.
  2. 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.
  3. Warm the rice or grain of choice. Chop the tomatoes, cucumber, olives, and herbs. Crumble the feta.
  4. 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.
Adjusting Flavor
  1. Sprinkle with a pinch of salt, pepper, and a light drizzle of olive oil if you like. Serve warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors develop, making it even tastier. Reheat in the microwave or on the stovetop until warm. 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.