I first made this slow-cooker Greek chicken on a rainy weeknight when I wanted dinner that smelled like the Mediterranean but didn’t tie me to the stove. Tender braised chicken, briny Kalamata olives, bright lemon and tangy feta — it’s an effortless one-pot meal that feels special yet is perfect for busy evenings. If you love bright, lemon-forward chicken recipes, you might also enjoy a cozy soup version like my take on avgolemono-style Greek chicken soup for chilly nights.

Why you’ll love this dish

This slow-cooker Greek chicken is exactly the kind of recipe that earns a permanent spot in a weeknight rotation. It’s low-effort (dump-and-go braising), budget-friendly (simple pantry staples), and flexible — serve it over rice, with potatoes, or wrapped in pita. The long, gentle cooking makes the chicken fork-tender without drying out, and the combination of lemon, oregano, and feta gives a classic Greek flavor with minimal fuss. It’s also easy to scale up for company or halve for two.

“Comforting, bright, and impossible to overcook — the slow cooker does all the heavy lifting and the feta-tomato finish tastes like a little Mediterranean vacation at the dinner table.”

How this recipe comes together

A quick overview so you know what to expect:

Arrange boneless chicken breasts in the slow cooker.
Whisk together a lemony braising liquid with broth, olive oil, oregano, and garlic.
Pour the liquid over chicken, then top with feta, Kalamata olives, and cherry tomatoes.
Slow-cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the chicken reaches 165°F and is fork-tender.
Rest briefly, garnish with parsley, and serve.

This is a forgiving method — the slow cooker handles timing and texture. If you’re a fan of set-it-and-forget-it slow-cooker meals, you’ll find it as satisfying as other favorites like the comforting slow-cooker white chicken chili that’s great for batch cooking (slow-cooker white chicken chili).

What you’ll need

4 boneless, skinless chicken breasts (about 1.5–2 lbs)
1 cup chicken broth (low-sodium preferred) — can substitute vegetable broth for a lighter taste
1/4 cup olive oil
1 tablespoon lemon juice (fresh is best; bottled okay in a pinch)
1 tablespoon dried oregano (or 1 tablespoon fresh, chopped)
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup feta cheese, crumbled (use feta in brine for more tang)
1/2 cup Kalamata olives, pitted (halved if large)
1 cup cherry tomatoes, halved (sub grape tomatoes)
1/4 cup fresh parsley, chopped (for garnish)

Notes: You can swap chicken thighs for breasts if you prefer darker meat — thighs stay extra moist. For a dairy-free version omit feta or use a plant-based crumbly cheese.

Step-by-step instructions

Place the chicken breasts in a single layer in the slow cooker. If the breasts are very thick, consider pounding to even thickness so they cook uniformly.
In a medium bowl, whisk together the chicken broth, olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper. Taste the liquid — it should be bright but not overly salty.
Pour the braising liquid over the chicken, making sure each piece gets some of the mixture. The liquid should come up around the sides of the breasts but doesn’t need to fully submerge them.
Evenly sprinkle the crumbled feta, pitted Kalamata olives, and halved cherry tomatoes over the top of the chicken. The feta melts slightly and blends with the juices as it cooks.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. Use an instant-read thermometer to check: chicken should reach 165°F and pull apart easily with a fork.
Remove the lid and let the pot rest for 5 minutes. Garnish with chopped fresh parsley and serve.

Quick tip: If the sauce looks very thin at the end, remove the chicken and simmer the cooking liquid on the stove for a few minutes to reduce and concentrate flavors.

Best ways to enjoy it

Serve this chicken several ways depending on mood:

Over steamed rice or lemon-herb orzo to soak up the juices.
With warm pita or crusty bread and a simple Greek salad for a fresh contrast.
Over roasted vegetables or mashed potatoes for a heartier plate.
Shred the chicken and fold into a pita with tzatziki or use as a topping for a grain bowl.

For a creamy pasta pairing that leans into comforting flavors, try serving alongside a saucy slow-cooker pasta like Marry Me Chicken Pasta for an indulgent family meal.

Storage and reheating tips

Refrigerator: Cool leftovers within 2 hours, then store in an airtight container for 3–4 days.
Freezer: Freeze in a freezer-safe container or heavy-duty zip-top bag for up to 2–3 months. Separate sauce and chicken into portions if you want faster thawing.
Reheating: Thaw frozen portions overnight in the fridge. Reheat gently in a saucepan over medium-low heat until steaming, or microwave covered in 30–60 second bursts. If reheating from refrigerated, warm in a 350°F oven (covered) for 15–20 minutes to keep chicken moist.
Food safety: Always reheat to an internal temperature of 165°F before serving.

Pro chef tips

Use an instant-read thermometer. It’s the only reliable way to know the chicken is safe and perfectly cooked.
Fresh lemon juice brightens the dish; add a teaspoon of lemon zest to the braising liquid for more zing.
If your slow cooker runs hot, start checking doneness earlier. Breasts can dry if overcooked.
For even cooking and quicker finish, cut breasts into large chunks or use boneless thighs.
To avoid a soggy feta top, add half the feta at the start and reserve half to sprinkle on just before serving.
Love batch-cooking? This dish freezes well and makes excellent leftovers for lunches and quick dinners, similar to other make-ahead slow-cooker staples like slow-cooker white chicken chili (slow-cooker white chicken chili recipe).

Creative twists

Add artichoke hearts and a splash of white wine to the braising liquid for an upscale twist.
Swap oregano for dill and toss in cucumbers and yogurt after cooking for a lighter, tangy finish.
Make it spicy: add 1/4 teaspoon red pepper flakes to the braise.
Mediterranean sheet-pan: finish the cooked chicken under a hot broiler with extra feta and breadcrumbs for a crisp top.
Gluten-free: naturally gluten-free as written; serve with quinoa or cauliflower rice.

Your questions answered

Q: Can I use frozen chicken breasts?
A: It’s best to thaw completely first. Cooking from frozen in a slow cooker can keep the meat in an unsafe temperature range too long. Thaw overnight in the fridge before using.

Q: How do I make this dairy-free?
A: Omit the feta and add extra olives or a squeeze more lemon for brightness. A dairy-free crumbly cheese can also be stirred in at the end.

Q: Can I halve the cooking time by cutting the chicken?
A: Yes. Cutting into large pieces or using boneless thighs shortens the cook time. Always check doneness with an instant-read thermometer; chicken must reach 165°F.

Q: What if my slow cooker doesn’t brown the chicken?
A: Browning isn’t necessary here because the long braise gives great flavor and texture. If you want extra color, quickly sear the breasts in a hot skillet before adding them to the cooker.

Conclusion

This Slow-Cooker Greek Chicken is an easy, flavor-packed dinner that highlights simple Mediterranean ingredients while letting your slow cooker do the heavy lifting. For inspiration and variations from other home cooks, see a similar Slow Cooker Greek Chicken from Coconuts & Kettlebells and compare another take at Real Food Whole Life’s slow-cooker Greek chicken.