Slow Cooker Greek Chicken - 2 Guiding Stars
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Whether you pack some of the leftover chicken together with quinoa for a nicely reheatable meal or turn the chicken into a quick wrap or salad topping, this is a simple and versatile dish with a ton of flavor. You’ll be glad you tried it.


  • 1 red onion, diced
  • 2 cups low-sodium vegetable broth
  • ½ cup plain, low-fat Greek yogurt
  • 1 cup quinoa
  • Juice of 1 lemon
  • 1 Tbsp. oregano
  • 1 Tbsp. basil
  • 3-5 lb. whole chicken, skin removed
  • 1 cucumber, sliced


  1. Place all ingredients except chicken and cucumber in a slow cooker and stir well.
  2. Add in chicken (whole or broken into breasts, thighs, legs and wings). Cook on LOW for 6+ hours. Use a thermometer to make sure the internal temperature of the chicken has reached 165º F.
  3. Serve chicken on top of quinoa. Top with cucumber slices.
Nutritional analysis per serving: Calories 625; Total Fat 36g (46% Daily Value); Saturated Fat 10g (50% DV); Trans Fat 0g; Cholesterol 207mg (68% DV); Sodium 215mg (9% DV); Total Carbohydrate 24g (9% DV); Dietary Fiber 3g (11% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 49g; Vitamin D 0% DV; Calcium 8% DV; Iron 30% DV; Potassium 15% DV; Niacin 150% DV; Vitamin B12 110% DV; Pantothenate 60% DV.
Recipe by Guiding Stars at
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