GREEK-ISH CROCKPOT CHICKEN

GREEK-ISH CROCKPOT CHICKEN

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”.

YOU WILL NEED:

  • 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

TO MAKE:

  1. Combine frozen garlic cube, lemon juice + EVOO + red wine vinegar + dijon
  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.

**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. 

Greek-ish Crockpot Chicken

June 8, 2018

By:

Ingredients
  • 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
Directions
  • Step 1 Combine frozen garlic cube, lemon juice + EVOO + red wine vinegar + dijon
  • Step 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
  • Step 3 Place the chicken in the crockpot, pour the wet mixture over the breasts, and let cook on LOW for 4-6 hours
  • Step 4 Come back, shred the chicken, and leave it in the crockpot on WARM till dinner time


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