Hello sweet friends,
How is your winter going? It has been cold, but we are seeing some signs of Spring here in the South and I can’t wait! I am ready for sunshine and grilling outdoors again. Last week, I was craving a greek chicken bowl but it was such a cold day, I did not feel like grilling my Greek Chicken recipe, so I came up with a way to make it in my slow cooker. This Slow Cooker (or instant pot) Greek Chicken turned out so good! I think my favorite meal is creating a Greek Chicken Bowl. I seriously love it!
What you need for Slow Cooker (or Instant Pot) Greek Chicken
- Chicken breasts or tenders
- Red onion
- Lemon juice
- Chicken broth (or water)
- Garlic powder
- Pepper
- Salt
- Oregano
- Olive oil
- Red wine vinegar
I used chicken tenders, because that was what I had in the freezer. You could, of course use chicken breasts. I started with them still frozen. Layering all the onions, garlic, spices, broth and lemon juice. In a couple hours I had super flavorful chicken to create my favorite Greek Chicken Bowls!
I like to layer this chicken with my favorite Mediterranean yellow rice, then add some cucumber, tomatoes, feta cheese (or Crazy Feta Dip), hummus, tazakiki sauce and pickled onions.
Slow Cooker (or Instant Pot) Greek Chicken
Description
Enjoy fantastic Mediterranean flavors with this easy slow cooker (or instant pot) Greek Chicken recipe.
Ingredients
2 lbs boneless, skinless chicken breasts (our tenders)
1/2 medium red onion, thinly sliced
1 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 tsp dried oregano
1 TB olive oil
1 TB red wine vinegar
1/4 cup lemon juice
1/2 cup chicken broth (or water)
Instructions
Slow Cooker Directions:
- Place chicken into slow cooker and add sliced onions on top.
- In a small bowl whisk lemon juice, broth (or water), garlic powder, pepper, salt, oregano, olive oil and vinegar.
- Pour mixture over the chicken and onion and stir to combine.
- Cover with lid and set the slow cooker to low for 5-6 hours or high for 3-4 hours.
- Shred chicken and enjoy!
Instant Pot Directions:
- Place chicken into the Instant Pot and add sliced onions on top.
- In a small bowl whisk lemon juice, broth (or water), garlic powder, pepper, salt, oregano, olive oil and vinegar.
- Pour mixture over the chicken and onion and stir to combine.
- Close the lid and set the vent to sealed position
- Select cook time to 5 minutes at high pressure for defrosted chicken or 10 minutes for frozen.
- Once cook time is complete, allow a nature release of pressure (10- 15 minutes) or you can manually release it.
- Shred chicken and enjoy!
Recipe Source: Slightly adapted from Margin Making Mom
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