Imagine coming home to a kitchen filled with the tantalizing aromas of tender, herb-infused chicken and a vibrant, fresh tabbouleh that practically whispers Mediterranean secrets. This Slow Cooker Greek Chicken with Warm Tabbouleh isn't just a meal—it's a culinary journey that transforms your ordinary dinner into an extraordinary experience. With minimal prep and maximum flavor, this recipe promises to become your new go-to comfort dish that effortlessly blends traditional Greek flavors with modern convenience.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup chicken broth
- 1 lemon, juiced
- 2 teaspoons oregano
- 1 cup bulgur wheat
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped
Instructions
- Begin by preparing the slow cooker. Plug it in and set it to low heat for a cooking duration of 6 hours.
- In a mixing bowl, combine the chicken broth, lemon juice, and oregano. Stir well to create a marinade.
- Place the chicken breasts in the slow cooker and pour the marinade mixture over them, ensuring the chicken is well coated.
- Cover the slow cooker with its lid and allow the chicken to cook on low for 6 hours until it is tender and fully cooked.
- About 30 minutes before the chicken is done, prepare the tabbouleh. In a medium saucepan, bring 2 cups of water to a boil.
- Once the water is boiling, add the bulgur wheat to the saucepan. Stir briefly, then cover and remove from heat. Let it sit for about 15-20 minutes, or until the bulgur has absorbed all the water and is tender.
- While the bulgur is soaking, chop the cucumber, halving the cherry tomatoes, and finely chopping the parsley.
- After the bulgur has soaked, fluff it with a fork and transfer it to a large mixing bowl. Add the diced cucumber, halved cherry tomatoes, and chopped parsley to the bulgur.
- Drizzle a little olive oil and season with salt and pepper to taste. Toss everything together gently until well combined.
- Once the chicken is finished cooking, carefully remove it from the slow cooker and shred it using two forks or cut it into slices.
- Serve the warm tabbouleh on plates, topped with the shredded or sliced Greek chicken. Optionally, garnish with additional parsley or lemon wedges.
Tips
- For maximum flavor, marinate the chicken overnight in the broth, lemon, and oregano mixture before slow cooking.
- Use fresh herbs whenever possible—they make a significant difference in the tabbouleh's taste.
- If bulgur wheat is unavailable, quinoa can be an excellent gluten-free substitute.
- Check chicken's internal temperature; it should reach 165°F (74°C) for safe consumption.
- Let the chicken rest for 5-10 minutes after cooking to ensure maximum juiciness.
- For a lighter version, you can use skinless chicken breasts.
- Garnish with extra lemon wedges and a sprinkle of fresh parsley for a restaurant-quality presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 95mg
