Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese, for serving
- Lemon wedges, for serving
Instructions
- Place chicken thighs in the bottom of a slow cooker.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper.
- Pour the marinade over the chicken thighs, ensuring they are evenly coated.
- Add the Kalamata olives to the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and easily shreds with a fork.
- Shred the chicken with two forks directly in the slow cooker.
- Serve over rice, quinoa, or in pita bread. Top with crumbled feta cheese and fresh lemon juice.
Notes
- Serve with tzatziki sauce and a Greek salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Greek