Step 1: Prepare the Slow Cooker

1. Lightly grease the slow cooker insert with cooking spray or a thin layer of olive oil to prevent sticking.

2. Spread 1 cup uncooked long-grain white rice evenly across the bottom of the slow cooker. Pour 1 ½ cups low-sodium chicken broth over the rice, ensuring it’s fully submerged for even cooking.

   • Tip: Rinse rice under cold water before adding to remove excess starch and prevent gumminess. Use a slow cooker liner for easy cleanup.

Step 2: Add the Chicken and Seasonings

1. Scatter 1 ½ lbs bite-sized pieces of boneless, skinless chicken breasts over the rice.

2. Sprinkle 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, and ½ tsp paprika evenly over the chicken for Mediterranean flavor.

   • Tip: Cut chicken into uniform 1-inch pieces for even cooking. Stir gently to distribute seasonings if desired, but layering works well for a dump-and-go approach.

Step 3: Slow Cook

1. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked (internal temperature of 165°F/74°C) and the rice is tender and has absorbed the broth.

2. Check halfway through if possible, stirring gently to ensure even rice cooking. If the rice is too dry, add an extra ¼ cup broth; if too wet, cook uncovered for the last 30 minutes on high.

   • Tip: Check doneness early with a meat thermometer to avoid overcooking chicken. Cooking times vary by slow cooker model, so adjust as needed.

Step 4: Add Tzatziki Sauce

1. Once the chicken and rice are cooked, gently stir in 1 cup tzatziki sauce to coat the chicken and rice evenly. If the mixture seems too thick, add 1-2 tbsp broth or water to loosen.

2. Set the slow cooker to “keep warm” for 5-10 minutes to let the tzatziki flavors meld without curdling.

   • Tip: Add tzatziki at the end to preserve its creamy texture, as prolonged cooking can cause separation. Use store-bought for convenience or homemade for a fresher taste.

Step 5: Garnish and Finish

1. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if needed (tzatziki is often salty, so season lightly).

2. Transfer the casserole to a serving dish or serve directly from the slow cooker. Garnish with ½ cup crumbled feta cheese, ½ cup chopped fresh parsley or dill, and thinly sliced cucumber (1 medium) for a refreshing crunch.

   • Tip: Slice cucumber paper-thin for a delicate garnish. Let the dish rest for 5 minutes before garnishing to allow flavors to settle.

Step 6: Serve

1. Spoon the chicken tzatziki casserole onto a large serving platter or divide among 4-6 plates, ensuring each portion has a balance of chicken, rice, and garnishes (about 1 ½ cups per serving).

2. Serve warm with a side of pita bread, a Greek salad, or roasted vegetables for a complete meal. Pair with iced tea, sparkling water with lemon, or a glass of white wine (like Sauvignon Blanc) for a Mediterranean vibe.

   • Tip: Arrange for a vibrant presentation—rice and chicken in the center, topped with bright cucumber slices and herbs. Warm plates for a cozy touch. Offer extra tzatziki or feta on the side for customization.