Greek Slow Cooker Chicken

Greek Slow Cooker Chicken


"This dish is based off the Greek chicken my friend Kim taught me. I modified it to use the 6-quart slow cooker in the summer instead of the oven."

Ingredients 4 h 20 m {{adjustedServings}} servings 471 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Rinse the chicken, inside and out. Place one half of the lemon and 3 garlic cloves in cavity of chicken. Reserve other half of lemon.
  2. Layer the sliced potatoes and the onions in the crock of a slow cooker. Sprinkle remaining 3 garlic cloves around the inside of the cooker; place chicken onto the vegetables. Pour in the wine and olive oil. Dissolve bouillon in the boiling water, and add to the cooker.
  3. Squeeze the juice of remaining lemon half over chicken (strain out seeds); sprinkle with oregano. Season chicken with salt and black pepper.
  4. Cover, and cook on Low setting for 8-10 hours, or on High setting 4-6 hours. A meat thermometer, inserted into the thickest part of a thigh, not touching a bone, should read at least 160 degrees F (70 degrees C).
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Reviews 42

  1. 55 Ratings


Some changes: Lose the lemon! Greeks don't use them. Leave the skin on to keep the breasts moist. Season with Cavender's Greek Seasoning or salt, pepper, garlic, oregano, rosemary and thyme. Don't overcook it! The chicken bouillon is loaded with MSG! I don't let it in my kitchen.


Delicious!! The chicken was so tender and moist!! I didn't have any white wine, so I added H2O, however next time I'll just add chicken broth.. And at the end I needed to add a little more salt, but this will definately be made again!!! Thanks for sharing!!


I was very pleased at how this recipe turned out. I was a little wary reading the reviews that stated there was too strong a lemon flavor and that the chicken was dry, but I went for it anyway and made the recipe as directed. The only (minor) change I made was that I had to use a chicken that was nearly 4 pounds because I could not find a 3 pound one. It was relatively difficult to get the skin off the chicken, but not impossible. I cooked this on low for about 9 hours while we were at work. When I came home, the chicken was incredibly tender; as I lifted it out of the cooker, it fell totally apart! So I suppose presentation-wise, it may not look as nice as would be ideal. The flavor of both the chicken and potatoes was neither too strong nor too light in my opinion. I don't really know that any changes are needed to this recipe, except maybe some additional veggies could be thrown in if you like, such as carrots. Thanks for the great recipe!