Slow cooker Greek chicken combines just 4 ingredients that you likely have on hand to create a fresh, delicious meal you can use in a number of ways. This is a Greek-inspired slow cooker recipe that you will find yourself making week after week!

Overhead shot of shredded chicken breast garnished with lemon slices, parsley and yogurt sauce in a slow cooker.

5 star review

“This is probably one of my favorite recipes right now! So easy, so versatile, and a huge hit with my entire family. I can’t recommend this recipe enough!”

– Emilia

About this Slow Cooker Greek Chicken

This slow cooker Greek chicken is one of the most delicious, versatile, and easy meal prep recipes you can make.

I’m all about creating recipes with ingredients you usually have on hand, and this recipe is that!

Like my slow cooker lemon herb chicken, the star in this recipe is the simple marinade, similar to souvlaki marinade, that transforms basic chicken into a mediterranean style chicken.

And, again, we’re using ingredients that you most likely have on hand – lemon, greek yogurt, and garlic.

And, on top of that, this meal prep recipe can be used in so many ways throughout the week.

One of my favorite meal prep tips is to cook up some protein for the week that can be used in a number of ways for both lunch and dinner.

And this high protein slow cooker recipe fits the bill since it’s flavorful on its own, but versatile enough to be used in a variety of ways.

Serve it shredded on rice or quinoa one night (or replace the chicken in my easy Greek inspired chicken bowls).

The next night or for lunch the next day, serve it gyro-style in pita bread with veggies.

The possibilities are truly endless with this crockpot Greek-inspired lemon chicken!

Visual Guide: How to Make Slow-Cooker Greek Chicken

Jump to Recipe Instructions

Process & Tips

The star of this recipe is the marinade!

Inspired by my Greek chicken marinade, this marinade pulls triple duty in this recipe, including as a marinade while the chicken cooks, as a sauce to toss the cooked chicken in, and as a dipping or drizzle sauce when serving. 

Simply mix up the marinade ingredients, add some to the chicken, and cook the chicken in the crockpot.

Once the chicken is cooked, slice or shred the chicken and toss with leftover marinade.

And then serve however you’d like with extra sauce.

If you’re willing to take a few extra steps, whip up some yogurt tahini sauce to serve on top of the chicken, it’s just a few simple ingredients and will elevate this simple recipe to the next level!

Make it Gluten Free + Dairy Free

This recipe is naturally gluten free. For a dairy free option, replace the Greek yogurt with an unsweetened, plant-based Greek yogurt.

Angled shot of shredded chicken breast garnished with lemon slices, parsley and yogurt sauce in a slow cooker.

Key Ingredients and Substitutions

Greek yogurt: Be sure to use plain, unflavored Greek yogurt for this recipe. Do not substitute regular yogurt, as the result will be too runny. Whole, low fat, and nonfat Greek yogurt will work. Whole Greek yogurt will lend the most flavor. Nutrition information calculated with nonfat Greek yogurt. For a dairy-free option you can also use an unsweetened, plant-based Greek yogurt.

Garlic: Since we’re using so few ingredients here, I like to use fresh minced or grated garlic to really infuse that garlic flavor into the marinade. But you could also use garlic powder if that’s all you have on hand.

Lemon juice: The fresh lemon juice, together with the Greek yogurt, really helps to tenderize and infuse the chicken with lots of flavor. 

Lemon zest: The lemon zest really helps punch up the lemony flavor from the lemon juice and just adds a little something extra to this recipe.

Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store. It has a subtler flavor. Use less iodized salt if that’s what you have on hand.

Close up shot of a plated chicken gyro topped with cucumbers, tomatoes, red onions, parsley and yogurt tahini sauce. The plate is garnished with lemon slices and parsley and sits on top of a blue and white striped kitchen towel.

What to Do with Greek Chicken

As I’ve mentioned, there are so many ways you can use this Greek chicken!

Stuffing the chicken into pitas with cucumber, tomato, red onion, fresh parsley, and yogurt tahini sauce is one of my favorite ways.

I also love anything in a bowl, so try this easy Greek-inspired chicken bowl recipe with any leftover chicken you might have.

Or, you add the chicken and toppings to a bed of salad greens for a light and refreshing meal.

How to Store & Freeze

Slow Cooker Greek Chicken keeps well in the fridge for up to [3-4 days], in a sealed container.This recipe also freezes well, stored in a sealed freezer friendly container for up to [2-3 months].

Follow my step-by-step video:

This Recipe is…

Overhead shot of shredded chicken breast garnished with lemon slices, parsley and yogurt sauce in a slow cooker.
5 stars (17 ratings)

Slow Cooker Greek Chicken

Slow cooker Greek chicken combines just 4 ingredients you likely have on hand to create a fresh, delicious meal you can use in a number of ways.


For the Greek Yogurt Chicken Marinade

  • cup plain Greek yogurt, whole, 2%, or lowfat
  • 2-4 garlic cloves minced or finely grated
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt

For the Greek Chicken

  • 2 pounds boneless skinless chicken breasts or thighs



  • Whisk the yogurt, garlic, lemon juice, lemon zest, and salt together in a medium bowl.
  • Place the chicken in a 6-quart slow cooker. Pour over ⅓ cup Greek yogurt marinade over the chicken, tossing to coat. Cover the remaining yogurt marinade and refrigerate while the chicken cooks.
  • Cover the chicken and cook on high for 3-4 hours or on low for 5-6 until the chicken is tender and cooked through.
  • Remove the chicken from the cooking liquid. Slice into strips or shred with two forks. Drain all but ¼ cup cooking liquid. Add the chicken back to the slow cooker, then pour over ⅓ cup of the reserved Greek yogurt marinade, tossing to coat. Gently warm though on high for 5 minutes.
  • Serve with the remaining ⅓ cup Greek yogurt marinade on the side for dipping or drizzled on top.


Serve with rice, pita, sliced cucumber, chopped tomato, sliced red onions, fresh parsley with an extra drizzle of Yogurt Tahini sauce, if desired.
See blog post, above, for substitution suggestions including dairy free, storage, and more. 

Nutrition Information:

Serving: 1 (of 6), Calories: 188kcal, Carbohydrates: 1g, Protein: 34g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 98mg, Sodium: 571mg, Potassium: 598mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 47IU, Vitamin C: 5mg, Calcium: 34mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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