Go Back
Close-up of crockpot Greek chicken with visible artichoke hearts on a gray plate.

Crockpot Greek Chicken

This Crockpot Greek Chicken recipe is a flavorful and easy meal perfect for busy weeknights. Tender chicken thighs are slow-cooked in a tangy Greek-inspired sauce with artichoke hearts, olives, and sun-dried tomatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 lbs boneless, skinless chicken thighs
Sauce
  • 16 ounce Greek salad dressing
  • 1/2 cup chicken broth
  • 1/4 cup lemon juice
Add-ins
  • 14 ounce artichoke hearts, drained and quartered
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
Seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper

Method
 

  1. Place chicken thighs in the crockpot.
  2. Whisk together dressing, broth, lemon juice, oregano, garlic powder, salt, and pepper.
  3. Pour the dressing mixture over the chicken.
  4. Add artichoke hearts, olives, and sun-dried tomatoes to the crockpot.
  5. Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  6. Shred the chicken with two forks directly in the crockpot.
  7. Serve over rice, quinoa, or in pita bread. Garnish with fresh parsley or feta cheese if desired.

Notes

For a thicker sauce, remove some of the cooking liquid after shredding the chicken and whisk in a tablespoon of cornstarch before adding it back to the crockpot.