Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 medium sweet or yellow onion, thinly sliced
- 1/2 cup chicken broth or bone broth
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil, extra virgin
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- Optional: cooked rice, quinoa, or pita, fresh dill, cherry tomatoes, cucumbers, Kalamata olives, tzatziki, lemon wedges
Instructions
- Place chicken thighs in the slow cooker and top with sliced onions.
- Whisk together chicken broth, lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper; pour over chicken and onions.
- Cover and cook on LOW 5-6 hours or HIGH 3-4 hours until chicken reaches 165°F and is tender.
- Shred chicken in the slow cooker or slice; stir to combine with juices.
- Serve over rice, in pitas, or with veggies and tzatziki. Garnish with dill and lemon wedges if desired.
Notes
- Chicken breasts can substitute thighs but may be less juicy.
- Add veggies like bell peppers or zucchini during the last hour for color and nutrition.
- Stir in Greek yogurt for creaminess if desired.
- Store leftovers in the fridge up to 4 days or freeze for future meals.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Greek, Mediterranean