Greek Shredded Chicken

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!

Greek Shredded chicken on a pita with cherry tomatoes and cucumbers.

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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!

An overhead shot of a greek shredded chicken pita with a chopped greek salad on the side.

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:

You can find substitutions for all of these ingredients below in the green shaded box.

SUBSTITUTIONS FOR THIS RECIPE

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.

How to Make Shredded Greek Chicken

A sliced chicken breast on a cutting board with a knife on the side.

Cut each chicken piece in half (as seen in the picture). Season with salt, pepper, garlic powder, and onion powder.

Chicken Breasts in a dutch oven that have been slightly browned.

In a dutch oven, sear chicken in hot olive oil for about 10 minutes, turning to evenly cook.

Greek chicken in a dutch oven after cooking before being shredded.

Stir in greek seasonings and cook for 1 minute. Stir in chicken stock and red wine vinegar and cover. Lower heat to medium low and cook for 1 hour (stir after 30 minutes and recover).

Greek Shredded Chicken in a dutch oven with ingredients on the side.

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:

An overhead shot of two greek chicken pitas with cherry tomatoes, sliced cucumbers, and red onions on a wooden board.

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!

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!

Prep Time : 20 minutes

Cook Time : 1 hour

Total Time : 1 hour 20 minutes

Serves : 8 4 oz servings of cooked chicken

(hover over # to adjust)

Instructions

Remove your 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 your 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 your pan hot just to the point of seeing a slight shimmer in your oil before it starts to smoke.
Add your chicken to the pan and sear on all sides, about 10 minutes of total cook time.
Once your chicken has a nice browned color to it, add your greek seasonings and stir, cook together for 1 minute.
Add your chicken stock and red wine vinegar, stir together and put a lid on your 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 your 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 your 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 your pan hot just to the point of seeing a slight shimmer in your oil before it starts to smoke.
Add your chicken to the pan and sear on all sides, about 10 minutes of total cook time.
Once your chicken has a nice browned color to it, remove from pan and transfer to crockpot base. Add your greek seasonings and stir, cook together for 1 minute.
Add your chicken stock and red wine vinegar, stir together and put a lid on your 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!

Nutrition Facts

Serving: 4oz cooked chickenCalories: 231kcalCarbohydrates: 0.4gProtein: 37gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 109mgSodium: 280mgPotassium: 658mgSugar: 0.04gVitamin A: 51IUVitamin C: 2mgCalcium: 10mgIron: 1mg