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. 

[lt_recipe name=”Greek-ish Crockpot Chicken” print=”yes” image=”https://naptimekitchen.com/wp-content/uploads/2018/06/Screen-Shot-2018-06-08-at-2.49.43-PM-e1528484166171-150×150.png” 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;” ]Combine frozen garlic cube, lemon juice + EVOO + red wine vinegar + dijon;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[/lt_recipe]