Slow Cooker Greek Lemon Chicken

This dish gets its flavor from freshly squeezed lemons. We’ll talk about why buying whole lemons is important in a minute, but first, we want to celebrate how healthy each serving of this dish is. It’s not only low in calories and fits nicely on our list of dinners under 300 calories, but it’s also low-carb and high protein. A measly 5 grams of carbohydrates is balanced by a whopping 40 grams of protein. How great is that?



SkinnyMs. 

It’s impossible to have too many slow cooker chicken recipes on hand! Boneless, skinless chicken breasts are one of our favorite lean proteins because they’re very low in saturated fat. Chicken is also relatively inexpensive at the grocery store, especially if you buy in bulk. And chicken breasts are so versatile, too! You can use them to make everything from Mexican-spiced enchiladas to this Slow Cooker Greek Lemon Chicken.

The Importance of Buying Whole Lemons

I have a bottle of lemon juice in my refrigerator, which is convenient when I only need a tablespoon of juice for a recipe. If you can, we’d recommend skipping the bottle for this recipe, though. We call for a whole 1/4 cup of lemon juice, which is quite a bit! Using freshly squeezed lemons will guarantee the brightest, most flavorful sauce for the Slow Cooker Greek Lemon Chicken.

Not only that, but you’ll want to use the zest of the lemon, too. While lemon juice is sour and acidic, the rind can be bitter. But, if you only use the outside of the rind and skip the pith (the white layer that separates the rind from the flesh), you’ll be left with a bright citrusy flavor. It also adds essential oils into your sauce. By combining both the zest and the juice, you’ll create an explosion of lemon-forward flavor.

So, how many lemons do you need to buy for this recipe? As a general rule of thumb, each lemon should produce anywhere from 2 to 3 tablespoons of lemon juice. Each one of those lemons will create a tablespoon of zest, too. If your fruits are super juicy, you won’t quite need two full lemons, but it’s good to have them on hand just in case. You can freeze the leftover juice in ice cube trays to use for later, or use them to make our Lemon Ginger Detox Drink.
Serving Slow Cooker Greek Lemon Chicken


SkinnyMs. 

This recipe is perfect for a quick-and-easy dinner, and the leftovers make a fantastic lunch, too. Don’t be afraid to make a large batch of this recipe on the weekend and use the chicken all week long. You can serve it up over a green leaf salad to keep things low-carb. Or, if you have some room in your diet for complex carbohydrates, whip up a batch of fluffy quinoa or brown rice.

We’ve even used this Slow Cooker Greek Lemon Chicken recipe as a topping for whole-wheat pasta or as the filling for pita sandwiches. The flavors go well with almost any kind of side, so have some fun with serving it up. Let us know how you ate it in the comments to inspire others!

Ingredients
4 (6 to 8 ounce) boneless and skinless chicken breast
4 cloves garlic, minced
1 teaspoon Kosher salt
3 teaspoons dried oregano
1/4 cup lemon juice (fresh squeezed is best)
1 tablespoons lemon zest
1 cup chicken broth
3 tablespoons fresh parsley, chopped

Instructions
Combine all ingredients, except parsley, together in the slow cooker. Cook on low for 6 hours or on high for 4 hours. Sprinkle with parsley and serve.

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