Greek Shredded Chicken
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Greek Shredded Chicken is an easy high protein dinner you can make in one pot! Loaded with flavor, this chicken is great in pitas or on a salad!
This easy Greek chicken is a staple in our weeknight meal rotation. Made in one pot, it’s a simple dish with great flavor that can be prepared in advance and enjoyed throughout the week!
We love this because it’s super versatile – serve it over rice with a greek salad, in pita with tzatziki sauce, or put it in wraps!
Easy to make and delicious – Greek chicken will be one of your favorites too!
For a plain shredded chicken recipe, try our Instant Pot Shredded Chicken.
why we love this recipe
- Easy to make – We like to make this in a dutch oven, but you can also make it in the crockpot. The slow cooker directions are below!
- High Protein – Protein packed meals help keep you fuller for longer, and this has over 30g of protein per serving!
- Versatile – Serve it with rice, a greek salad, or with greek dressing – it’s delicious no matter what!
Ingredients
Here’s what we use to make our greek chicken breast:
- boneless, skinless chicken breasts – we trim them of any fat and cut them in half so they cook quicker
- chicken stock – I like to use homemade
- red wine vinegar – helps to tenderize the chicken
- herbs de provence – most grocery stores carry this. It has a unique flavor that we really enjoy!
Substitutions
Olive Oil: You can substitute avocado oil or butter.
Chicken Breasts: You can substitute with boneless chicken thighs, but if you do – we recommend using less oil.
Broth: Broth and stock are the same thing! You can use any broth or stock interchangeably. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Red Wine Vinegar: We don’t recommend substitute red wine vinegar. You could use white wine vinegar, but don’t skip the vinegar – it’s essential to the flavor.
Herbs de Provence – if you don’t have herbs de provence, substitute with 1/4 teaspoon each: dried basil, dried thyme, dried rosemary, garlic powder. This is the herbs de provence we like to use. A sprinkle of dill is also a nice addition here!
See the recipe card for full information on ingredients and quantities.
How to Make Shredded Greek Chicken
- Cut each chicken piece in half (as seen in the picture). Season with salt, pepper, garlic powder, and onion powder.
- In a dutch oven, sear chicken in hot olive oil for about 10 minutes, turning to evenly cook.
- Stir in seasonings, chicken stock, red wine vinegar and cover. Lower heat to medium low and cook for 1 hour.
- After an hour, shred the chicken and mix it back into the sauce leftover in the pan. Serve and enjoy!
Serving Suggestions:
Here are some ideas for how to serve this easy Greek chicken:
- In a pita bread with cherry tomatoes, cucumbers, sliced red onions, lettuce, and tzatziki sauce (as pictured). We love homemade pita for making chicken gyros.
- Sprinkle some fresh lemon juice on top and don’t forget the feta cheese!
- with a Greek Salad or Mediterranean Chickpea Salad
- with Broccoli Salad
- along with Greek Orzo Pasta Salad or Veggie Kebabs
How to Store
Storing: This greek chicken will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 3 months. To thaw, put in the refrigerator 24 hours before enjoying, or heat directly from frozen.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove. We don’t recommend microwaving, as the chicken can get bouncy. It’s best when heated in a pan on the stove or in the toaster oven. You can add a little chicken broth to it to re-hydrate it if it feels dry!
Other healthy dinner recipes:
Looking for other easy meals? Check out these Healthy Dinner Recipes or grab our free healthy 30 minute dinners cookbook.
Greek Shredded Chicken
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 pounds boneless, skinless chicken breasts trimmed of fat
- 1 cup chicken stock
- ¼ cup red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon dried oregano Greek oregano preferred
- 1 tablespoon herbs de provence
Instructions
- Remove the chicken from the package, clean it to your liking and cut each piece in half (not butterfly, just cut the chicken into 2 smaller pieces). This is optional, but we cut it in half to provide more surface area for browning. It also cooks quicker if it’s halved.
- Season the chicken with salt, pepper, garlic powder, and onion powder. Mix together and let the chicken marinate for a few minutes.
- Take out a large dutch oven or pot. Add the olive oil to the pan and turn to medium heat, get the pan hot just to the point of seeing a slight shimmer in the oil before it starts to smoke.
- Add the chicken to the pan and sear on all sides, about 10 minutes of total cook time.
- Once the chicken has a nice browned color to it, add the dried oregano and herbs de provence. Stir, cook together for 1 minute.
- Add the chicken stock and red wine vinegar, stir together and put a lid on the dutch oven.
- Turn the heat down to medium low and slow cook in the dutch oven for 1 hour. At the 30 minute mark I like to open the lid and give it a good stir, close the lid and finish the cook.
- Once cooked, shred the chicken with two forks and mix it into the sauce that’s leftover at the bottom of the pan, this has great flavor to it and keeps it tender and juicy.
- Add to a pita, top over a bowl of rice, or eat this on top of a salad. This is a perfect meal that can be prepared in advance and enjoyed throughout the week!
Crockpot Instructions
- Remove the chicken from the package, clean it to your liking and cut each piece in half (not butterfly, just cut the chicken into 2 smaller pieces). This is optional, but we cut it in half to provide more surface area for browning. It also cooks quicker if it’s halved.
- Season the chicken with salt, pepper, garlic powder, and onion powder. Mix together and let the chicken marinate for a few minutes.
- Take out a large dutch oven or pot. Add the olive oil to the pan and turn to medium heat, get the pan hot just to the point of seeing a slight shimmer in the oil before it starts to smoke.
- Add the chicken to the pan and sear on all sides, about 10 minutes of total cook time.
- Once the chicken has a nice browned color to it, remove from pan and transfer to crockpot base. Add the dried oregano and herbs de provence. Stir, cook together for 1 minute.
- Add the chicken stock and red wine vinegar, stir together and put a lid on the crockpot.
- Cover and cook on low for 6 hours. We don't recommend cooking on high.
- Once cooked, shred the chicken with two forks and mix it into the sauce that’s leftover at the bottom of the pan, this has great flavor to it and keeps it tender and juicy.
- Add to a pita, top over a bowl of rice, or eat this on top of a salad. This is a perfect meal that can be prepared in advance and enjoyed throughout the week!
I am looking forward to making this tomorrow.I see that herbs de Provence is an ingredient but do not see where it’s needed in the instructions.
It’s in step 5 🙂
I didn’t sear the chicken. I just put the chicken and all the ingredients in the crockpot, on low for 5 hrs. It was delicious!!!
Made this tonight using the instapot. This was delicious. It is hard to believe I just had comfort food for less than 400 calories! I did add peas at the end as well as extra garlic and salt just for personal preference. We will definitely be eating this again!
That’s a really good idea to add peas! Sounds delicious – so happy you enjoyed it!
This looks great! Would you recommend cooking this in the insta pot, and if so, how?
No I wouldn’t recommend making this in the instant pot. I’ve never tried it so I can’t be sure! I’d recommend following the instructions in the recipe 🙂