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Crockpot Greek Shredded Chicken

This crockpot Greek shredded chicken is an easy chicken recipe that’s packed with flavor. The shredded chicken is seasoned with a blend of Mediterranean herbs & spices. The end result is succulent Mediterranean flavored chicken with minimal work. This easy slow cooker shredded chicken is convenient meal option and an overall healthy protein choice. Instructions to make this Greek shredded chicken recipe in the Instant Pot are also included.   

Ingredients For Slow Cooker Greek Shredded Chicken

  • Chicken Breasts or Thighs (boneless, skinless)
  • Lemon Juice
  • Red Wine Vinegar
  • Water
  • Garlic
  • Seasonings: salt, pepper, dried oregano

collage of ingredients for Greek shredded chicken

How To Make Greek Shredded Chicken In The Crock-Pot

Slow Cooker

  1. Add all the lemon juice, red wine vinegar, water, garlic, salt, pepper, and dried oregano to the slow cooker. Stir to mix well.
  2. Add the chicken. Toss until well coated. 
  3. Cook HIGH 2-3 hours or LOW 4-6. 

Instant Pot

  1. Add all the lemon juice, red wine vinegar, water, garlic, salt, pepper, and dried oregano to the Instant Pot. Stir to mix well.
  2. Add the chicken. Toss until all the chicken is coated.
  3. Close lid and seal valve. Set high pressure and cook for 9 minutes. When cooking time is complete, quick release the pressure.
  4. Carefully open. Shred the chicken. 
overhead shot of uncooked Greek chicken in the slow cooker

before

What Type Of Chicken To Use

As-is, this recipe is good for 2 to 3 pounds of chicken. Since this is a shredded chicken recipe, I suggest using a boneless, skinless cut. This can be chicken breasts or thighs. 

overhead shot of uncooked Greek chicken in the slow cooker

after

How To Serve Greek Shredded Chicken

Slow cooker shredded chicken can be served in numerous ways. It’s great in recipes like my Caprese chicken stew. Other reuses suggestions include: 

  • Salads: Shredded chicken makes a great addition to salads. Toss it with fresh greens, veggies, and your choice of dressing for a healthy and satisfying meal.
  • Sandwiches: Create a delicious chicken sandwich by placing shredded chicken on a bun or between slices of bread. 
  • Chicken Soup: Add shredded chicken to chicken noodle soup or any other soup for extra protein and a heartier texture.
  • Rice Bowls: Add rice, shredded chicken, and an array of toppings like steamed veggies, avocado, and a drizzle of your favorite sauce.
  • Wraps: Wrap the Greek chicken in a tortilla or flatbread with various ingredients like lettuce, cucumbers, and a flavorful sauce for a quick and easy lunch or dinner.
  • Casseroles: Use shredded chicken in casseroles like chicken and rice, chicken and broccoli, or any dish that calls for cooked chicken.
  • Pasta Dishes: Sprinkle shredded chicken over pasta dishes, like pesto or a tomato-based sauces.
  • Baked Potatoes: Top a baked potato with shredded chicken, veggies, and cheese for a hearty and satisfying meal.
  • Stuffed Peppers: Stuff bell peppers with a mixture of shredded chicken, rice, vegetables, and cheese, then bake until the peppers are tender.

How To Store Crockpot Shredded Chicken

First off, I suggest you store the chicken with the liquid from the slow cooker or Instant Pot. This will help keep the meat moist when you reheat it. I like to divide the shredded chicken into portions that I’ll use at one time. This makes it easier to reheat or defrost only what I need without repeatedly exposing the entire batch to temperature changes. Allow the shredded chicken to cool to room temperature. Store in an airtight container in the refrigerator for up to 4 days.

You can also freeze this chicken. Place the shredded chicken in an airtight container. This can be plastic containers with tight-fitting lids or sealable bags (designed for the freezer if freezing). Make sure there’s minimal air inside the container or bag. If you’re using a sealable bag, try to remove as much air as possible from the bag before sealing it. This will help prevent freezer burn. Store the airtight container or bag in the freezer. Shredded chicken can be safely stored in the freezer for up to 2-3 months. When you’re ready to use the shredded chicken, you can defrost it in the refrigerator overnight. Alternatively, you can reheat it from frozen in the microwave, on the stovetop, or in the oven.

FAQs & Tips

  • This easy crockpot shredded chicken recipe can easily be double or tripled depending on the size of your slow cooker.
  • When cooking time is complete, the meat should be so tender that is shreds easily with a fork. The liquid should keep it moist but I do not recommend letting this sit on the WARM setting for too long. 
  • Once you defrost shredded chicken, do not refreeze it. This can affect the texture & quality.
  • Before using previously frozen shredded chicken, check for any signs of freezer burn or spoilage. If it does not smell or look okay, throw it away.
  • I used my 3.5-quart slow cooker for this recipe. 

Shredded Chicken Recipes

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overhead shot of cooked Greek shredded chicken in the slow cooker

Crockpot Greek Shredded Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This crockpot Greek shredded chicken is an easy chicken recipe that’s packed with flavor. The shredded chicken is seasoned with a blend of Mediterranean herbs & spices. The end result is succulent Mediterranean flavored chicken with minimal work. This easy slow cooker shredded chicken is convenient meal option and an overall healthy protein choice. Instructions to make this Greek shredded chicken recipe in the Instant Pot are also included.

Ingredients

Units Scale
  • 2 to 3 pounds boneless, skinless chicken breasts or thighs
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1/4 red wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons salt (or more)
  • 1/4 teaspoon pepper

Instructions

Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-4 hours or LOW 4-6.
  3. When done, shred the chicken & place back in the pot.

Instant Pot

  1. Add all the lemon juice, red wine vinegar, water, garlic, salt, pepper, and dried oregano to the Instant Pot. Stir to mix well.
  2. Add the chicken. Toss until all the chicken is coated.
  3. Close lid and seal valve. Set high pressure and cook for 9 minutes. When cooking time is complete, quick release the pressure.
  • Author: Shannon Epstein

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

MelC

Tuesday 9th of June 2020

Absolutely delicious! I reduced the olive oil to 2 tsps to be WW friendly and it still came out fabulous and flavorful :-)

Erica Swarts

Thursday 5th of September 2019

Made this in the instapot. Soooooooo yummy!

Fit SlowCooker Queen

Friday 6th of September 2019

I'm so glad you enjoyed it!