Best 3 Greek Crock Pot Chicken Thighs Recipes

**Tantalize your taste buds with a culinary journey to the heart of Greece, where succulent chicken thighs bask in a symphony of aromatic spices, slow-cooked to perfection in the comforting embrace of your crock pot.**

Indulge in the classic Greek Chicken Thighs recipe, where tender chicken thighs are marinated in a vibrant blend of lemon, garlic, oregano, and thyme, then nestled in a flavorful broth infused with white wine, creating a delectable dish that embodies the essence of Greek cuisine.

For those seeking a bolder, more robust flavor profile, the Spicy Greek Chicken Thighs recipe tantalizes with its fiery kick. A marinade of paprika, cumin, chili powder, and cayenne pepper invigorates the chicken thighs, while a zesty combination of tomatoes, onions, and peppers adds a vibrant dimension to the crock pot creation.

If you prefer a creamy, indulgent experience, the Greek Chicken Thighs with Creamy Feta Sauce will surely captivate your senses. Tender chicken thighs are enveloped in a velvety sauce crafted from tangy feta cheese, luscious Greek yogurt, and a hint of garlic, creating a harmonious balance of flavors that will leave you craving more.

And for a delightful twist on the classic, the Greek Chicken Thighs with Lemon and Potatoes recipe combines succulent chicken thighs with tender potatoes, all bathed in a zesty marinade of lemon, garlic, and herbs. This one-pot wonder promises a harmonious symphony of flavors and textures that will transport you to the sunny shores of Greece.

Here are our top 3 tried and tested recipes!

SLOW COOKER GREEK CHICKEN

Slow Cooker Greek Chicken image

Slow Cooker Greek Chicken. Moist, juicy chicken with a bright Mediterranean flavors, roasted red peppers, and feta. Easy, healthy, and absolutely delicious!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 3h20m

Number Of Ingredients 14

Ingredients

1 tablespoon extra-virgin olive oil
2 pounds boneless skinless chicken breasts (or thighs)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 jar roasted red peppers ((12 ounces), drained and chopped)
1 cup kalamata olives (drained)
1 medium red onion (cut into 1/2-inch chunks)
3 tablespoons red wine vinegar
1 tablespoon minced garlic (from about 3 large cloves)
1 teaspoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1/2 cup feta cheese (optional for serving)
Chopped fresh herbs: any mix of basil (parsley, or thyme, optional for serving (I used fresh thyme))

Steps:

Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side for 1 additional minute. If your skillet isn't large enough to fit all of the chicken pieces, work in batches so that the chicken does not overlap. Transfer the chicken to the slow cooker.
Arrange the peppers, olives, and onions around the chicken (do not place on top).
In a small bowl or measuring cup, whisk together the red wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and vegetables. Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and the center reaches 165 degrees F. Serve warm, sprinkled with feta and fresh herbs.

Nutrition Facts : ServingSize 1 (of 4), Calories 399 kcal, Carbohydrate 13 g, Protein 50 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 140 mg, Fiber 2 g, Sugar 9 g

GREEK CROCK POT CHICKEN THIGHS

Greek Crock Pot Chicken Thighs image

The original recipe had you stirring in some honey and sprinkling feta cheese on top at the end. I forgot but it was still delicious. Serve over rice, yum yum. You can also stir in some plain yogurt before serving to make this creamy. Double yum! Freezes well without cheese (i.e., as shown below).

Provided by Gingernut

Categories Stew

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 boneless skinless chicken thighs, quartered
2 tablespoons flour
1 tablespoon vegetable oil
3 carrots, sliced
1 large onion, cut into eighths
4 tablespoons tomato paste
1/2 cup sherry wine or 1/2 cup apple juice
3 tablespoons water
2 tablespoons lemon juice
2 teaspoons oregano
1 teaspoon minced garlic cloves or 1 teaspoon bottled garlic

Steps:

Combine chicken and flour; toss to coat evenly.
Heat oil in a skillet over medium heat; brown chicken until golden. (Note: I actually did this step in the crock pot, as my crock pot has a rice cooker function that gets hot enough to brown.).
Place browned chicken in crock pot. Stir in remaining ingredients.
Cover and cook on low heat setting up to 8 hours or 4 - 5 hours on high.

Nutrition Facts : Calories 342.9, Fat 7.7, SaturatedFat 1.5, Cholesterol 85.9, Sodium 256.4, Carbohydrate 19.2, Fiber 2.8, Sugar 7, Protein 22.4

CROCK POT GREEK LEMON CHICKEN

Crock Pot Greek Lemon Chicken image

This really tastes like restaurant greek chicken we get here in the Chicago area. Moist chicken, lots of flavorful sauce. Start with frozen chicken breasts and a few ingredients you have in your pantry, end up with lots of compliments. No browning the chicken, just plop it in, set it and go.

Provided by Deb Wolf

Categories Chicken Breast

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken breasts, frozen*
1 teaspoon oregano
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1/2 teaspoon lemon rind, grated (optional)
1 cup chicken broth, divided use (or 1 cup same amount of water and 4 tsp. chicken bouillon powder)
3 tablespoons lemon juice (bottled is fine)
2 -3 garlic cloves, minced
1 teaspoon cornstarch

Steps:

Spray crock pot with non-stick.
Combine lemon rind, 1/2 cup broth (or 1/2 cup water and 2 teaspoons chicken bouillon powder), garlic and lemon juice. Pour into pot.
Sprinkle both sides of each frozen breast with seasonings, add to pot.
Cover and cook on low 6 - 8 hours.
Remove chicken to plate and keep warm.
Pour liquid from pot into small sauce pan. Combine corn starch with remaining 1/2 cup broth (or remaining 2 teaspoons chicken bouillon powder and 1/2 cup water); add to sauce pan.
Heat, stirring constantly, until mixture comes to boil and sauce thickens.
Serve chicken with rice cooked in chicken broth instead of water and top with the sauce.
* You can cook as few as 2 breasts with the same quantity of other ingredients.

Tips:

Use boneless, skinless chicken thighs: This will make the dish easier to prepare and reduce the amount of fat in the recipe.
Season the chicken thighs generously: This will help to infuse them with flavor. A simple mixture of salt, pepper, garlic powder, and paprika is a good place to start.
Sear the chicken thighs before slow cooking: This will help to brown the chicken and give it a more flavorful crust.
Add plenty of vegetables to the slow cooker: This will help to make the dish more nutritious and flavorful. Some good options include potatoes, carrots, celery, and onions.
Use a flavorful cooking liquid: This could be chicken broth, beef broth, or even white wine. The liquid will help to keep the chicken moist and flavorful.

Conclusion:

Greek crock pot chicken thighs is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. The chicken is tender and flavorful, and the vegetables are cooked to perfection. Serve the chicken thighs with rice or potatoes and a side salad for a complete meal. You can also add your favorite Greek toppings, such as tzatziki sauce, feta cheese, and Kalamata olives.