Crock Pot Lemon Oregano Greek Chicken
Infuse your weeknight dinner with Mediterranean flair using this Crock Pot Lemon Oregano Greek Chicken recipe, a dish that combines vibrant flavors with effortless slow cooking. Tender chicken thighs are seasoned and slow-simmered in a zesty blend of freshly squeezed lemon juice, fragrant oregano, garlic, and olive oil, creating a savory marinade that permeates every bite. Layered atop sweet red onion and adorned with lemon slices, this dish is as visually stunning as it is delicious. Cooked to perfection in a crock pot, the chicken becomes irresistibly juicy and full of comforting, Greek-inspired flavor. With minimal prep and a hands-off cooking process, this recipe is ideal for busy weeknights or casual entertaining. Serve with rice, roasted vegetables, or a crisp side salad, and don’t forget a sprinkle of fresh parsley for a finishing touch that ties it all together! Perfectly suited for slow cooker enthusiasts, Mediterranean cuisine lovers, and anyone craving a refreshing twist on classic chicken dishes.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on or boneless, skinless)
- 0.25 cups Lemon juice (freshly squeezed)
- 0.25 cups Olive oil
- 4 cloves Garlic cloves (minced)
- 1.5 teaspoons Dried oregano
- 1.25 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Chicken broth (low-sodium)
- 1 medium Red onion (sliced into thick wedges)
- 1 medium Lemon (sliced into rounds)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Set aside.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, and remaining 0.25 teaspoon of salt. This will be your marinade.
Place the sliced red onion in an even layer in the bottom of the crock pot.
Add the chicken thighs on top of the onion layer.
Pour the lemon-oregano marinade evenly over the chicken.
Add the sliced lemon rounds on top of the chicken for additional flavor.
Pour the chicken broth into the crock pot (around the sides, not directly on top of the chicken).
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, or until the chicken is cooked through and tender.
Once cooked, carefully remove the chicken and onions from the crock pot and transfer to a serving platter.
Garnish with freshly chopped parsley before serving.
Serve with rice, roasted vegetables, or a side salad for a complete meal.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
