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Slow Cooker Greek Chicken Bowls

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!
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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