while the babies sleep, i cook



These bowls were so easy to assemble because everything was just sitting in the fridge. I quickly reheated the chicken in the microwave and everything else was great cold. *The quinoa was posted earlier this week and it also on the blog if you search “quinoa”


  • 2-3 chicken breasts
  • 1 frozen garlic cube (I get these @traderjoes but feel welcome to use any garlic form you have; you basically want one minced clove)
  • juice of half a lemon (or 1-2 tbs lemon juice)
  • 1/3 c extra virgin olive oil
  • 1/4 c red wine vinegar
  • approx. 1/4 tsp dried oregano
  • approx. 1/4 tsp dried thyme
  • approx. 1/4 tsp curry powder
  • S&P to taste


  1. Combine frozen garlic cube, lemon juice + EVOO + red wine vinegar
  2. Grab a pack of chicken breasts (I usually do 2, but I think this recipe would stretch to do 3 breasts no problem) and season generously with the following dried seasonings: oregano, thyme, curry, S & P.
  3. Place the chicken in the crockpot, pour the wet mixture over the breasts, and let cook on LOW for 4-6 hours.
  4. Come back, shred the chicken, and leave it in the crockpot on WARM till dinner time.

The chicken is super juicy and the vinegar/EVOO mixture left in the crockpot is perfect for serving over quinoa, couscous, or rice. I loved having the leftovers on a greek inspired wrap and then later on over a salad.