Creamy Greek Chicken
A tangy, slow-cooked creamy Greek chicken that's easy to shred and perfect for salads, wraps, or bowls.
Equipment
- slow cooker (Crock-Pot)
- Measuring cups and spoons
- two forks or shredding tool
- Spatula or spoon
Ingredients
- 2 lb boneless skinless chicken breast
- 1/4 cup fresh lemon juice
- 1 tbsp Greek seasoning see notes
- 8 oz cream cheese softened
Instructions
- Pour the lemon juice into the slow cooker and spread it across the bottom.
- Lay the chicken breasts flat in a single layer in the slow cooker.
- Sprinkle the Greek seasoning evenly over the chicken, then cover with the slow cooker lid.
- Cook on high for 2.5 hours (150 minutes) or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the lid and use two forks to shred the chicken directly in the slow cooker.
- Add the softened cream cheese to the shredded chicken and stir until fully combined and creamy.
- Garnish with parsley if desired and serve over spinach or use in your favorite Greek-style dishes.
Notes
- You can use homemade or store-bought Greek seasoning.
- Use a gluten-free seasoning if you need the recipe to be gluten free.
- Leftovers can be stored in the refrigerator for 3–4 days.
- Leftovers can be frozen for up to one month.
- Nutrition estimates may vary by brand; use a calculator for accuracy.