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16) Slow Cooker Greek Lemon-Oregano Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2.5 lb boneless skinless chicken thighs about 6
  • 1/3 cup fresh lemon juice 2 lemons
  • Zest of 1 lemon
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 2 tsp dried oregano or 1 tbsp fresh, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup pitted kalamata olives halved (optional)
  • 1/2 cup cherry tomatoes halved (optional)
  • 2 tbsp chopped fresh parsley or dill for garnish

Method
 

  1. Place chicken thighs in the slow cooker in a single layer.
  2. Whisk lemon juice, lemon zest, olive oil, garlic, oregano, salt, pepper, and chicken broth; pour over chicken.
  3. Scatter olives and tomatoes over the top if using.
  4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken reaches 165°F.
  5. Transfer chicken to a platter, spoon sauce over top, garnish with parsley, and serve with rice or roasted veggies.