Greek Chicken
This tangy slow-cooked Greek Chicken is effortless and perfect for busy nights, featuring bright lemon and garlic flavor with tender, shreddable meat that's great for meal prep.
Ingredients
Protein
- 4 pieces boneless, skinless chicken breasts
Sauce
- 2 lemons juiced
- 4 cloves garlic, minced
- Olive oil (for drizzling)
Spices
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- Salt and pepper to taste
Toppings
- Fresh parsley (for garnish)
Instructions
Preparation
- Place the chicken breasts in the crockpot in a single layer.
- In a small bowl, mix lemon juice, minced garlic, oregano, thyme, salt, and pepper. Pour this mixture over the chicken.
- Drizzle with olive oil.
Cooking
- Cover and cook on low for 6-7 hours or until chicken is tender.
- Shred the chicken with two forks and serve in rice bowls, salads, or pita bread.
- Garnish with freshly chopped parsley before serving.
Notes
For the best results, cook on low for full tenderness. Save the cooking juices to moisten shredded chicken for saucy bowls. Store leftovers in an airtight container for up to 4 days or freeze for longer.