Slow-Cooker Lemon Greek Chicken

Lemon and chicken marry with fragrant oregano in this recipe for slow-cooked chicken thighs. Lean chicken thighs are complemented by a refreshing Greek salad to make a delicious low-carb lunch. Make the chicken thighs and Greek salad ahead of time to pack for lunch or enjoy at any meal.

under 4 hours 10 mins
dinner lunch
Updated on 6 January 2024

Ingredients for servings

    For the chicken

  • 4 bone-in chicken thighs, skin removed 4 ounces or 115 grams each

  • 0.25 teaspon salt

  • 0.25 teaspoon pepper

  • 4 cloves garlic, minced

  • 1 tablespoon and teaspoon dried oregano 1 tablespoon + 1 teaspoon

  • 2 lemons, juiced

  • 2 tablespoon crumbled feta cheese, divided

    • For the salad

  • 4 medium tomatoes, chopped 120 grams each

  • 2 large cucumbers, sliced 280 grams each

  • 1/2 medium onion

  • 1 tablespoon olive oil

  • 1 teaspoon white wine vinegar

  • 1/4 cup crumbled feta cheese, divided

Directions

  • Season chicken thighs with salt, pepper, garlic and oregano. Place chicken thighs into a small Crock-Pot. Pour lemon juice over chicken thighs. Set the Crock-Pot on medium for 4 hours.

  • While chicken thighs are cooking, prepare the Greek salad. Put tomatoes, cucumbers and onion into a bowl. In another bowl, whisk together olive oil and vinegar then pour this dressing onto the vegetable mixture. Toss to combine, and refrigerate until ready to serve.

  • Portion each plate with 1 cup of Greek salad and 1 chicken thigh. Sprinkle each chicken thigh with 1/2 tablespoon feta, and sprinkle each salad with 1 tablespoon of feta.

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