This recipe has always been a fan favorite and for good reason. It comes together so easily and is packed flavor. I love to serve the chicken with a quinoa salad using the same dressing I cook the chicken in, easy-peasy. These bowls were so easy to assemble because everything was just sitting in the fridge from the Mediterranean Quinoa Salad I had made earlier this week. I quickly reheated the chicken in the microwave and everything else was great cold.
Combine frozen garlic cube, lemon juice + EVOO + red wine vinegar + dijon by whisking together. Set aside.
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
Place the chicken in the crockpot, pour the wet mixture over the breasts, and let cook on LOW for 4-6 hours
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.
In my experience, if you come back the the chicken after 4 hours and it feels rubbery and isn’t easy to shred, give it another hour to cook. Sometimes the chicken simply hasn’t cooked long enough and needs a little longer to shred easier.
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
optional: 1 tbs dijon mustard
Approx. 1/4 tsp dried oregano
Approx. 1/4 tsp dried thyme
Approx. 1/4 tsp curry powder
S&P to taste
Mom to four wonderful little people. While they sleep, I cook.