Crockpot Greek Chicken Bowls

A healthy, refreshing, surprisingly affordable bowl perfect for summer.

Jump to recipe directions

Let’s be honest. Most Crockpot recipes tend to lean on heavy, comfort food. Slow cooking with cream, cheese, cream cheese, etc.

But they don’t have to be. When I think healthy, refreshing summer meals, Greek and Mediterranean food always comes to mind. Fresh flavors, delightful herbs and a lemony finish for brightness.

This recipe checks all those boxes. It also makes A LOT of food. Perfect for a couple nights' worth of dinners or a fantastic option for meal prep.

Low-to-high U.S. estimate. Prices vary. Learn more here.

Estimated Time: 3-7 hours (25 minutes of labor)

Makes: 8+ Total servings (2 dinners for 4 or a great meal prep option)

Ingredients:

• 2 lbs boneless skinless chicken thighs (chicken breast works as well but thighs are way cheaper)

• 1 large red onion, diced

• 5 cloves garlic, minced

• Juice of 2 lemons

• 1 tbsp Dijon mustard

• 1 tbsp red wine vinegar

• 1 cup chicken broth

• 1 tbsp dried oregano

• 1 tsp paprika

• 1 tsp kosher salt

• ½ tsp black pepper

• 2 cups long-grain white rice

• 4 cups chicken broth

Toppings:

• 1 cucumber, diced

• 2 Roma tomatoes, diced

• Crumbled feta

Tzatziki sauce:

• 1 cup plain Greek yogurt

• ½ cucumber, grated and squeezed dry

  • Grate your cucumber directly into a paper towel or cloth and wring it out well to get the liquid out of it.

• 1 clove garlic, finely minced

• Juice of ½ lemon

• 1 tbsp olive oil

• ½ tsp dried dill (or 1 tbsp fresh dill)

• ¼ tsp salt

From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.