Slow Cooker Greek Chicken

I adore Greek food. I actually crave feta cheese on a regular basis :)

I was really in the mood for some Greek cuisine last week and decided to change up they way I cooked my chicken. The end result was tender, easily shreddible, favorable chicken breasts with Greek flair. I actually made it two nights in a row I loved it so much! The first night we ate it as is with feta sprinkled on top. The feta softened up over the warm chicken and was rich in flavor. We served it with a side of Greek Salad and sliced Pita bread. The second night we made it for Greek Gyros and they tasted fabulous!

Slow Cooker Greek Chicken from ...This chicken is extremely tender, easy to make and full of delicious flavor! One of my family's new favorite meals!

Slow Cooker Greek Chicken
Prep time
Cook time
Total time
This chicken is extremely tender, easy to make and full of delicious flavor!
Recipe type: Entrée
Cuisine: Mediterrarean
  • 3-4 boneless, skinless chicken breasts
  • 3 Tbsp. Greek Rub, I use The Pampered Chef brand
  • 1½ Tbsp. minced garlic
  • 3 Tbsp. lemon juice
  • 1½ cups hot water
  • 2 chicken bouillon cubes
  1. Line slow cooker with liner or cooking spray.
  2. Rub each chicken breast with Greek Rub to coat generously on each side.
  3. Next, rub about ½ Tablespoon of garlic on each chicken breast.
  4. Place chicken breast in slow cooker and drizzle lemon juice over the top.
  5. Crumble and stir 2 chicken bouillon cubes in 1½ cups of hot water. Once dissolved and stirred as best as possible. Pour over chicken. Cover with slow cooker lid.
  6. Cook on LOW for 6 hours, or until cooked through and tender.


Here is a link for The Pampered Chef Greek Rub that I use. It is one of my favorite rubs ever!

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  1. Rachel Evers

    Looks wonderful! We love feta, as well. My hubs says “everything’s betta’ with feta'” haha!! Thanks for the share–I’m all about slow cooker! As a teacher, I get home late very often. Can’t wait to try this one!

  2. Slow cooker meals always make so much food – at least for two people which is what my family is currently. Anyway, it is always great for leftovers, especially when you can twist it just a bit for something new!

  3. Shelley

    I was also wondering what herbs to use if you don’t have Greek rub. And is the pampered chef the only one to make it? Is there something else that is similar?

  4. Victoria

    I am wondering – wouldn’t it be easier to add canned chicken broth or sock rather to dissolve bouillon cubes?

    • Joyce Gartz

      I just made this recipe this am. Love the slow cooker recipes for those busy days. I found a Greek seasoning from McCormick at the store.(Marianos) by us. It is in the gourmet collection. Can’t wait for dinner this evening.

  5. This sounds delicious and easy! Do you have a recipe for the side dish you show in the picture! I’m looking for healthy and easy dishes since I am a teacher.

  6. Danielle

    Putting this in the crockpot for tonight’s dinner! But I subbed the water and bouillon for chicken stock and I’m adding in some cut potatoes. Can’t wait for dinner!

  7. SMN

    This looks great. I am excited to try it this week. For those looking for an alternative to the greek rub. McCormick sells one for about $4 a bottle. I will also be using low sodium chicken broth in place of the bullion/water combo.

  8. Vicki

    I made this last night and we hod it with wraps. Just put the hot shredded cicken on the wrap and then sprinkled feta cheese on the chicken then added lettuce and tomato and some fresh ground pepper. It was fantastic! My son said it was. The. Best thing I ever made in the crockpot! Thanks for the great recipe. If anyone is wondering I used 1 and half cups chicken broth in place of the bullion cube and hot water. Will be making this a lot!!!

  9. Kate

    This was so dry and bland! The chicken was ridiculously over cooked to the point of having that terrible grainy consistency. And like I said, inedibly bland!

  10. Teddy

    The chicken somehow ended up being tender and easy to cut through, but extremely dry. If it hadn’t been so dry it would have been a good dish.

  11. Heather

    :( I was hoping that for a “chef” in training you would tell us how to make a spice rub rather than point us in the direction of a prepackaged blend.

  12. Nancy

    I was interested in this recipe. However, I don’t have the Pampered Chef brand Greek Rub. What is it made out of and what can we use instead?