Crockpot Greek Chicken and Veggies

Enjoy Crockpot Greek Chicken and Veggies, a light, Mediterranean-inspired dish with tender chicken, colorful vegetables, and bright lemon-herb seasoning. This healthy, low-calorie slow-cooker meal is bursting with fresh flavors and ready with almost no effort.

Why You’ll Love This Recipe

Crockpot Greek Chicken and Veggies is the perfect healthy comfort food—lean chicken and a rainbow of vegetables slow-cooked in a fragrant lemon-oregano broth that tastes like a Greek island vacation. It’s naturally low-calorie (under 300 per serving), high in protein and fiber, and gluten-free, making it ideal for weight loss, meal prep, or family dinners. The slow cooker gently infuses everything with bright, zesty flavor while you’re away, and cleanup is a breeze. It’s simple, delicious, and feels fancy without any fuss.

Recipe Tips and Tricks

• Use Chicken Thighs → They stay juicier than breasts.
• Cut Veggies Uniformly → Ensures even cooking.
• Add Delicate Veggies Last → Spinach or zucchini in final 30 minutes.
• Fresh Lemon → Zest + juice at the end for maximum brightness.
• Don’t Overcook → Check chicken at 4-hour mark on low.
• Double Herbs → Fresh oregano and dill make it taste gourmet.

Yield: 6 Servings

Crockpot Greek Chicken and Veggies

Print

Bright, healthy Greek chicken and veggies made effortlessly in the crockpot.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• ½ cup Kalamata olives (optional)
• 1 cup low-sodium chicken broth
• 1 medium zucchini, sliced
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 tsp dried thyme
• 1 yellow bell pepper, sliced
• 2 lbs boneless chicken thighs or breasts
• 2 tbsp olive oil
• 2 tsp dried oregano
• 4 cloves garlic, minced
• Fresh parsley and feta for garnish
• Salt and pepper to taste
• Zest and juice of 1 large lemon

Instructions

1. Prep Chicken → Trim and cut chicken into bite-sized pieces.
2. Chop Veggies → Slice bell peppers, zucchini, onion, and halve tomatoes.
3. Sauté Aromatics → Heat oil; cook onion and garlic 3 minutes until soft.
4. Layer Crockpot → Place chicken at bottom, then add veggies and olives.
5. Add Seasonings → Sprinkle oregano, thyme, salt, pepper, and lemon zest.
6. Pour Broth → Add chicken broth and lemon juice.
7. Slow Cook → Low 6 hours or high 3 hours until chicken is tender.
8. Check Tenderness → Chicken should reach 165°F.
9. Final Brightening → Taste and adjust seasoning; add fresh herbs.
10. Serve with Flair → Ladle into bowls, top with feta and parsley, and enjoy!

Notes

• Use low-sodium broth to control salt.
• Add spinach or kale in last 30 minutes for extra greens.
• Leftovers taste even better the next day.
• Serve with couscous, quinoa, or crusty bread.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 377Total Fat 22gSaturated Fat 5gUnsaturated Fat 17gCholesterol 185mgSodium 556mgCarbohydrates 9gFiber 3gSugar 3gProtein 38g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken → Boneless, skinless thighs or breasts; thighs are more flavorful.
• Vegetables → Bell peppers, zucchini, cherry tomatoes, red onion, olives.
• Lemon → Fresh zest and juice for authentic Greek flavor.
• Garlic → Fresh minced; never powdered.
• Olive Oil → Extra-virgin for richness.
• Dried Herbs → Oregano, thyme, dill; fresh at the end.
• Chicken Broth → Low-sodium to control salt.
• Kalamata Olives → Add briny depth; optional but recommended.

Variations and Substitutions

• Low-Calorie → Use chicken breasts and less oil.
• Vegetarian → Replace chicken with chickpeas or tofu.
• Spicy → Add red pepper flakes or fresh chilies.
• Extra Veggies → Eggplant, artichokes, or green beans.
• Creamy → Stir in Greek yogurt or feta at the end.
• Instant Pot → 10 minutes high pressure + natural release.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Freeze in portions up to 3 months.
• Reheating → Warm gently on stovetop with splash of broth.

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