Home » Slow Cooker Greek Chicken with Tzatziki

Slow Cooker Greek Chicken with Tzatziki

Richly seasoned with loads of herbs and olive oil, this Greek chicken is slow cooked to perfection and topped with heaps of fresh, colorful veggies, salty feta, and creamy tzatziki. This delicious meal is sure to be a crowd pleaser!


Piper asked me tonight during pillow talk what school was like when I was a little girl. So sweet, that one! I was telling her that I had a lot of the same things during my school day as she has in hers: math, science, music, reading, gym, art, etc. She then asks, “Did you have colors?” I’m not sure we got to what that meant but all that I can deduce is that we’ve covered “old TV’s” being in black and white and I’m thinking she assumes I went through grade school without color. She was also interested to learn that even *I* did addition in subtraction way back when. Yep, sweet girl, even 32 years ago, addition and subtraction were a thing. Colors, too! Thank goodness. Their little minds work in mysterious ways but always putting the world together.

While Piper is figuring out my childhood education experience in color, I figured out several ways to transform this tasty chicken into a beautifully presented Greek food delight with the added colors from lots of veggies and toppings. These breads are loaded up with chicken and all the fixings – you’ll love it!


  • Crock Pot Fans: Who DOESN’T love the crock pot!? Getting dinner in the crock pot before leaving for the day is the high that I get from morning workouts. Sure, I don’t manage the morning workout often, but when I do, the rest of the day just feels like I’m owning it. Returning home for the evening to the smells of Greek seasoning coming off the cooked chicken is delightful and knowing the only thing standing between then and dinner is some very quick fresh ingredient prep and dinner assembly. Easy recipes like this are true gems and the crock pot (slow cooker) is one favorite way to make meal prep a breeze and best ways to get dinner on the table FAST!
  • Not More Boring Chicken Breasts: I’m a huge fan of boneless, skinless chicken breasts but if not prepared or seasoned well, they can certainly be….boring. This, however, is delicious chicken that slow cooks in a Greek chicken marinade (paste) to a tender perfection offering all the favorite Greek flavors we know and love, rivaling your favorite Greek restaurant’s offerings. Using loads of seasoning to give that Mediterranean flavor and a low and slow moist cooking in the slow cooker that results in fall-apart tender meat that the whole family will love.
  • Adaptable: I made this Greek chicken into little sandwiches, similar to a gyro. However you can easily serve this chicken as-is aside your favorite sides, such as potatoes, rice, and/or veggies. You can serve the chicken atop rice, pasta, lettuce…the sky is the limit! To make this drool worthy for the entire family (kids, too!), consider turning the components into “nachos” with pita chips or pita pockets that have been toasted until crisp. This is such a great way to enjoy the leftovers on-the-go.


  • Olive Oil: Extra virgin olive oil is my go-to as a minimally processed, rich, wholesome oil that’s great in this blueberry dressing. You can absolutely substitute in another mild-flavored oil of choice, such as sunflower, safflower, or avocado oil. All are high in unsaturated fats and offer a neutral-ish flavor.
  • Chicken Broth: A broth or a stock work great here. Chicken broth is generally made from chicken flesh versus a stock generally contains both flesh, bones, vegetables, and other ingredients for flavor. Stock offers a bit of protein whereas broth does not, but either one will work here. Beef, chicken, or vegetable broth, stock, or bone broth – you choose! Go with a low-sodium option as you can always add more salt later. Bouillon and powdered stock options are good as well – simply reduce the amount used by about 1/3 to reduce sodium.
  • Chicken: Fresh chicken breasts (8 ounces each) were used in this recipe. You may certainly use frozen chicken breasts, skinless chicken thighs, or chicken tenderloins. So long as a boneless, skinless option is used, it’s perfect!
  • Naan: Either a piece of warmed naan (I used mini naan to keep the meal finger food-friendly) or warm pita bread work great, as would any flat bread. Both options comes in whole grain or whole wheat varieties that increase the fiber and other nutrients. Pita is certainly more “traditional” in this sense, but what can I say? My family and I love naan! Pita chips would be a fun way to enjoy this meal, as well.
  • Tzatziki: Homemade Tzatziki Sauce is very easy to make and if you want to go that route, have at it! Tzatziki is interesting in that it’s now nearly as commonplace as hummus to find in the grocery stores and is often available in low-fat varieties. It’s generally low in sodium and I’ve enjoyed all the brands I’ve tried. Comprised of plain yogurt, cucumber, an acid (generally fresh lemon juice or red wine vinegar) and a bit of herbs (fresh dill takes it to a next level!) and seasoning, it’s a great addition to this healthy chicken and can be stored in the fridge for 3-4 days after making.
  • Kalamata Olives: Harvest when ripe (unlike black olives), Kalamata olives are a beautiful dark hue or purple-ish brown, similar to the color of an eggplant. They are stored in a saltwater solution to preserve. They are smooth, meaty, and like all olives, salty and rich in antioxidants and unsaturated fats. They are a staple of Greek cuisine including everything from salads, breads, and pastas.
  • Tomatoes: I used fresh Roma tomatoes, sliced and then halved. Beefsteak or other tomato varieties will work great, as would sun-dried tomatoes stored in a brine or olive oil to keep softened. The taste is quite different, but you may certainly use either option or both.
  • Cucumber: I love English cucumbers that have a more tender skin and less seeds. They are longer and lower in moisture than a traditional cucumber. However any cucumber will do! 
  • Feta: A staple of Greek fare! Feta cheese is a Greek brined white cheese made from sheep’s milk or from a mixture of sheep and goat’s milk. It is very commonly found in either crumbled or brick varieties. I find the bricks have a bit richer flavor with more moisture retained over the pre-crumbled kinds. The cheese pairs BEAUTIFULLY with tzatziki and Kalamata olives, however you can omit or swap in goat cheese or Halloumi (a Greek grilling cheese), if preferred.
  • Lettuce: Shredded head lettuce was used, however romaine lettuce, green leaf lettuce, or omitting entirely is just fine! I simply added as a means to increase fresh vegetables in the meal, but if you prefer to make this into a salad, a lettuce base is a fun way to enjoy, especially with leftover chicken.


  • Balanced: This easy dinner is a nice balance of carbohydrate (26 grams), protein (25 grams), and fat (15 grams). A nice macronutrient balance to me means an all-in-one meal that offers good staying power.
  • Gluten-Free Option: Serve this meal over rice or salad in lieu of naan or pita to make gluten-free.
  • Slow cooking is a moist heat method of cooking that allows flavors to deepen and meld from the cooking method versus the addition of fat and salt. You can use ultra lean boneless, skinless chicken breasts and with heart healthy olive oil and spice. end up with chicken that has a tender, juicy texture and delicious flavor. With thanks to the low and slow cooking, nutrients are also retained in the cooking process whereas they may be lost with other high heat methods of cooking.


Can this recipe be made in the Instant Pot?

Yes! Pressure cook the chicken on HIGH for 5 minutes for fresh chicken breasts and 10 minutes for frozen. Otherwise, follow the steps of adding the chicken broth and Greek seasoning rub the same as for the slow cooker. It’s never a bad idea to mist your Instant Pot with cooking spray before beginning.

​Can I use a store-bought, pre-made Greek seasoning instead of making my own?

Certainly! There’s lots of Greek seasonings on the market and they’re delicious and all quite similar. Prepared seasonings, however, do tend to be substantially higher in salt with some listing salt as the primary ingredient. Try to find a lower sodium option or consider using about HALF the amount recommended (use 3 tablespoons versus 1/3 cup). With pre-made seasonings, you can miss out on flavor if you’re trying to manage the sodium or not have the recipe turn out TOO salty. The recipe for Greek seasoning includes loads of dried spices: oregano, basil, parsley, dill, onion, garlic, rosemary, thyme, cinnamon, black pepper, and salt. What I love about making the homemade seasoning is that it is made up of commonly stocked pantry spices that may or may not get used on a regular basis. Spices lose a bit of their flavor over time, so it’s nice to use fresh spices that you have on hand without buying something new.

How do you rewarm the leftover chicken for best results?

Place chicken on a microwave safe bowl or plate and sprinkle with 1-2 teaspoons of water. Cover loosely with vented plastic wrap or a lid and microwave on HIGH for 35-45 seconds per serving or until steaming and hot.


  • I love how creative you can get with the toppings in this recipe. Add or subtract as you prefer! If you’re looking for other toppings to consider, fire-roasted red peppers or red onions would be delicious!
  • You can shred chicken into smaller pieces or leave in large pieces, if you prefer. I like to chunk the meat up a bit between two forks and allow it to absorb just a bit more of the cooking liquid before serving without getting overly wet, but you do as you prefer! If you decide to serve this over rice or salad versus naan or pita, a true shredded chicken would be a nice touch.
  • Store the leftover chicken in an airtight container in the fridge for up to 5 days. Assemble with the remaining ingredients before serving.
  • If you love Greek cuisine, consider trying some similar recipes: 30 Minute Greek Shrimp and Grain BowlsGrilled Greek Chicken SkewersGreek-Style Shrimp Orzo Pasta SaladEasy Chicken Gyros with Tzatziki, or Slow Cooker Beef Gyros.

Slow Cooker Greek Chicken with Tzatziki

Slow Cooker Greek Chicken with Tzatziki

Yield: 6 servings (2 pieces each)
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Richly seasoned with loads of herbs and olive oil, this Greek chicken is slow cooked to perfection and topped with heaps of fresh, colorful veggies, salty feta, and creamy tzatziki.



  • 1/3 cup olive oil
  • 1 cup low-sodium chicken broth
  • 2 lbs boneless, skinless chicken breasts
  • 12 mini naan or pita breads
  • 1 1/2 cups prepared tzatziki
  • 24 kalamata olives, halved
  • 2 tomatoes, sliced
  • 1/2 English cucumber, sliced
  • 4 oz crumbled feta
  • 2 cups shredded lettuce

Greek Seasoning:

  • 4 tsp dried oregano
  • 4 tsp dried basil
  • 2 tsp dried parsley
  • 2 tsp dried dill
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp rosemary
  • 1 tsp dried thyme
  • ½ tsp cinnamon
  • 1 tsp black pepper
  • 1 tsp salt


  1. Combine the Greek seasoning in a bowl, mix well. Add the olive oil and mix to form a paste.
  2. Place the broth in the bottom of a slow cooker. Put chicken in the slow cooker and smear tops with the Greek seasoning. Add a second layer of chicken and Greek seasoning, if needed.
  3. Place lid on the slow cooker and cook on LOW for 7-9 hours or on high for 3-4 hours.
  4. After cooking, break the chicken into medium pieces in the slow cooker and reserved juices.
  5. Serve chicken on naan or pita with tzatziki, kalamata olives, tomatoes, cucumber, feta, and lettuce. Serve immediately.
Nutrition Information:
Yield: 12 Serving Size: 1 prepared naan with Greek chicken and toppings
Amount Per Serving: Calories: 343Total Fat: 15.4gCholesterol: 70mgSodium: 622mgCarbohydrates: 26.3gFiber: 2.0gSugar: 4.1gProtein: 24.6g

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