Slow Cooker Greek Chicken Bowls

There’s something magical about the harmony of flavors in Slow Cooker Greek Chicken Bowls. I remember the first time I made this dish—it was one of those busy weeknights when I needed something that was not only easy but also comforting. With the enticing aroma of tender chicken mingling with fresh herbs and zesty lemon, I knew I had stumbled onto something special. My family gathered around the table, excitement in the air as they awaited their bowls filled with warmth and flavor. This meal has since become a staple in my home, perfect for those hectic evenings or when I simply crave a taste of the Mediterranean. The slow cooker does all the heavy lifting, allowing me to step away and focus on what matters most—spending time with loved ones.

Everything You Need for Slow Cooker Greek Chicken Bowls

The ingredients for Slow Cooker Greek Chicken Bowls are simple yet incredibly flavorful. Each component complements the others beautifully, creating a dish that bursts with Mediterranean flair. You’ll find that the combination of chicken, zesty lemon, and aromatic spices creates a dish that is not just tasty, but also nourishing.

• 4 large chicken breasts, trimmed and cut into lengthwise strips: The star of the dish, these offer a great source of protein and soak up all the delicious flavors.
• Zest and juice of 2 lemons: This adds a bright, fresh flavor that elevates the entire dish.
• 1 T Greek Seasoning: A mix of herbs and spices that delivers authentic Greek flavor.
• 2 T extra-virgin olive oil: This provides healthy fats and helps enhance the sauce.
• 1/2 tsp Greek oregano: A classic herb in Greek cuisine that adds depth and earthiness.
• 1/2 tsp fresh-ground black pepper: For an extra kick of flavor.

Cooking Instructions for Slow Cooker Greek Chicken Bowls

Cooking the Slow Cooker Greek Chicken Bowls is a straightforward process that yields rewarding results. Let’s dive into the steps to create this delightful meal.

1. Start by trimming the chicken breasts and cutting them lengthwise into 2 to 3 strips based on their size. This helps ensure they cook evenly and absorb the flavors.
2. Next, grate the zest and squeeze the juice from the lemons into a bowl. This step infuses the dish with a bright citrus flavor.
3. Add the Greek seasoning, olive oil, Greek oregano, and black pepper to the lemon juice mixture. Whisk these together until well combined, creating a cooking sauce that’s packed with flavor.
4. Spray the insert of the slow cooker with olive oil or non-stick spray to prevent sticking. Place the chicken strips at the bottom of the slow cooker.
5. Pour the cooking sauce mixture over the chicken, ensuring all pieces are coated. This is where the magic begins!
6. Cover and cook on high for about 3 hours, or until the chicken shreds easily with a fork. If you prefer a slower cook, you can set it to low for about 5 hours.
7. Once the chicken is cooked, use a slotted spoon to lift it out to a cutting board. Leave the flavorful sauce in the slow cooker.
8. Shred the chicken using two forks, then return it to the slow cooker. Stir gently to coat the shredded chicken in the sauce.
9. While keeping the chicken warm on the low setting, prepare your other ingredients.
10. Thaw your cauliflower rice on the counter or prepare fresh from a head of cauliflower. If using fresh, chop it into small pieces and pulse in a food processor to create rice-sized pieces.
11. Finely chop the green pepper and onion. Heat a tablespoon of olive oil in a large non-stick pan over medium-high heat, then add the chopped vegetables. Sauté for about 3 minutes, until they soften and start to brown.
12. Add the Greek seasoning to the pan and cook for an additional minute. Stir in the cauliflower rice and cook for 3 to 4 minutes until it softens and begins to brown. Season with salt and fresh-ground black pepper to taste.
13. Chop the cucumbers, tomatoes, Kalamata olives, and red onion. Combine these in a bowl, add Italian dressing, and gently fold in crumbled Feta.
14. To assemble your bowl, place a generous scoop of hot cauliflower rice in a serving bowl, followed by a helping of the shredded lemon chicken, and top it off with the Greek salsa mixture.
15. If you have leftovers, store the chicken in the fridge for up to two days. It’s best to prepare the cauliflower rice and Greek salsa fresh each time.

Ways to Adapt This Recipe

Here are some ideas to customize your Slow Cooker Greek Chicken Bowls to suit your taste:

• Storage: Properly store leftovers in an airtight container in the refrigerator for up to two days for best quality.
• Freezing: You can freeze the shredded chicken for up to three months. Just make sure to thaw in the refrigerator before reheating.
• Pairing: Serve with a side of grilled vegetables or a fresh garden salad for a complete meal.
• Make It Spicy: Add some crushed red pepper or diced jalapeños for a spicy twist on this classic dish.
• Vegetarian Option: Substitute the chicken with chickpeas or tofu for a hearty vegetarian version.
• Fresh Herbs: Garnishing with fresh parsley or dill can brighten the dish even more.

Serving Suggestions

Serving the Slow Cooker Greek Chicken Bowls is as fun as making them! Here are some ideas to enhance your dining experience:

• Lunch or Dinner: These bowls are perfect for lunch or dinner, offering a nutritious and filling option for any meal.
• Group Gatherings: Serve during family gatherings or casual get-togethers; they’re easy to prepare in large quantities.
• Seasonal Pairings: Enjoy with a refreshing cucumber salad in summer or warm roasted vegetables in winter for a seasonal touch.
• Make-Your-Own Style: Set up a toppings bar where guests can customize their bowls with their favorite toppings.
• Storage Tips: Keep any leftovers in the fridge for quick meals during the week. Just reheat and serve for a busy weeknight dinner!

FAQ

Conclusion

The Slow Cooker Greek Chicken Bowls bring together wholesome ingredients for a meal that’s both satisfying and easy to prepare. It’s a wonderful way to enjoy the flavors of the Mediterranean without spending hours in the kitchen. I encourage you to give this recipe a try—you won’t be disappointed with the delightful taste and the smiles it brings to your table!

Slow Cooker Greek Chicken Bowls

Indulge in the vibrant flavors of the Mediterranean with these Slow Cooker Greek Chicken Bowls. Juicy chicken, zesty lemon, and fresh veggies come together for an easy weeknight dinner that's sure to satisfy. Make it tonight for a wholesome meal!

Print Recipe Pin Recipe

Course Dinner

Cuisine Greek

Servings 4 servings

Calories 380 kcal

Equipment

• Frying Pan
• Whisk
• Wooden Spoon
• Food Processor
• Grater
• Chef's Knife
• Mixing Bowl
• Slow Cooker

Ingredients

  

• 4 large Chicken Breasts
• 2 Lemons
• 1 T Greek Seasoning
• 2 T Olive Oil
• 1/2 tsp Greek Oregano
• 1/2 tsp Black Pepper

Instructions

 

• Trim the chicken and cut each piece lengthwise into 2-3 strips.
• Grate the zest and squeeze the juice from the lemons, then whisk the zest and juice together with the Greek Seasoning, olive oil, Greek oregano, and black pepper to make the cooking sauce.
• Spray the slow cooker insert with olive oil or non-stick spray, put chicken in the bottom, and pour the cooking sauce mixture over.
• Cook on high for about 3 hours, or until the chicken shreds apart easily with a fork.
• When the chicken is done, use a slotted spoon to remove it to a cutting board, leaving the flavorful sauce in the slow cooker.
• Shred chicken apart with two forks, put it back in the slow cooker, and stir gently so the chicken is coated with sauce.
• Keep chicken warm on the low setting while you prep the other ingredients.
• Take cauliflower rice out of the freezer and let it thaw on the counter while you cook the chicken.
• Finely chop the green pepper and the onion. Heat the tablespoon of olive oil in a large non-stick pan over medium-high heat, add the green pepper and onion, and cook about 3 minutes or until the vegetables are softened and starting to brown.
• Add the Greek seasoning and cook 1 minute more; then add the chopped cauliflower and cook, turning a few times, until the cauliflower is starting to soften and brown, about 3-4 minutes.
• Chop the cucumbers, tomatoes, Kalamata olives (or black olives), and red onion. Put those chopped ingredients in a bowl, stir in the 1/4 cup Italian dressing, and then gently stir in the crumbled Feta.
• To assemble the bowl, put some of the hot cauliflower rice in the bottom of a serving bowl. On top of the rice put a generous scoop of the shredded lemon chicken from the slow cooker, and then top that with a scoop of the Greek salsa mixture.
• If you have leftovers, you can keep the shredded lemon chicken in the fridge for a day or two and reheat in a pan or in the microwave.

Notes

Keep any leftovers in the fridge for quick meals during the week. Just reheat and serve for a busy weeknight dinner!

Keyword easy dinner recipe, Greek chicken recipe, Mediterranean chicken bowls, slow cooker chicken

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.