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Introduction
Greek cuisine has long been celebrated for its use of fresh ingredients and vibrant flavors, and this Zesty Slow-Cooked Greek Lemon Chicken embodies that tradition with a modern twist. The dish draws inspiration from the classic Greek lemon chicken, known as 'Kotopoulo Lemonato,' but adapts it for busy modern lifestyles by utilizing a crockpot. This method not only simplifies the cooking process but also allows the flavors to meld beautifully over time. Traditionally enjoyed during summer gatherings in Greece, this lighter version makes it perfect for health-conscious food lovers looking to explore Mediterranean cuisine any time of the year.
Ingredients
• 4 large bone-in, skin-on chicken breasts (about 2 1/2 pounds total)
• 1/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
• 2 tablespoons Greek oregano, dried
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 lemon, thinly sliced
• 1/2 cup low-sodium chicken broth
• 1/4 cup fresh parsley, chopped, for garnish
• 1/4 cup kalamata olives, pitted and halved (optional)
• 1/4 cup crumbled feta cheese (optional)
Step 1:
In a small bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, dried thyme, salt, and pepper to create the marinade.
Step 2:
Place chicken breasts in the slow cooker and pour the marinade over them, ensuring they are well coated. Add sliced onions, minced garlic, and lemon slices on top.
Step 3:
Pour chicken broth around the sides of the chicken, being careful not to wash off the marinade.
Step 4:
Cover and cook on low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Step 5:
Carefully remove the chicken from the slow cooker and place on a serving platter. Spoon the cooking liquid and vegetables over the chicken.
Step 6:
Garnish with fresh parsley, kalamata olives, and crumbled feta cheese if desired. Serve hot.
Q: Can I use boneless, skinless chicken breasts?
A: Yes, but reduce the cooking time to 3 hours on low to prevent drying out.
Q: Is this recipe keto-friendly?
A: Yes, this recipe is low in carbs and suitable for a ketogenic diet, especially if you omit the optional feta cheese.
Q: Can I make this in an Instant Pot?
A: Yes, cook on high pressure for 10 minutes with a 5-minute natural release, then quick release remaining pressure.
• For a more intense lemon flavor, add the zest of one lemon to the marinade.
• If Greek oregano is unavailable, substitute with regular dried oregano.
• Boneless, skinless chicken thighs can be used instead of bone-in breasts for a richer flavor.
• For a dairy-free version, omit the feta cheese or replace with a dairy-free alternative.
• Fresh herbs like rosemary or mint can be added for extra Mediterranean flair.
• Choose organic, free-range chicken for the best flavor and ethical considerations.
Serve the chicken breasts on individual plates, spooning the sauce and vegetables over each portion. Garnish with parsley, olives, and feta cheese just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered dish in the oven at 350°F (175°C) until warmed through.
Prepare the marinade and slice the vegetables the night before to save time on cooking day. Start the slow cooker in the morning for a ready-to-eat dinner in the evening.
- Don't overcook the chicken to maintain its juiciness. Use a meat thermometer to check for doneness.
- For a thicker sauce, remove the chicken once cooked and simmer the liquid on high for 10-15 minutes before serving.
- Pat the chicken dry before adding to the slow cooker for better marinade adhesion.
For a spicier version, add 1/2 teaspoon of red pepper flakes to the marinade. To make it more substantial, add 1 cup of cherry tomatoes and 1 diced bell pepper in the last hour of cooking.
Serve with a crisp white wine like Assyrtiko or a light red like Pinot Noir. Pair with a Greek salad and roasted lemon potatoes for a complete meal.
This dish is suitable year-round but especially enjoyable in spring and summer when fresh herbs are abundant.
This recipe contains dairy (feta cheese) and may contain traces of tree nuts (if processed on shared equipment with the olives). It is gluten-free and egg-free.
