Crock Pot Mediterranean Chicken

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If you are in the mood for some greek spices, this is a great and easy meal you can throw in the slow cooker and have lunches ready for days! I ate mine cold tossed into a salad, but you can also eat the chicken on its own warm or cold. Great for a picnic too! My apologies for the lack of photos–just one of those weeks where I’m doing a million things at once and missed my opportunity.

Crock Pot Mediterranean Chicken (Adapted from Key Ingredient) (Difficulty-Easy; Serves 4)

  •  1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 1/2 lb. organic free-range boneless, skinless chicken thighs, trimmed of fat
  • 1 Tbsp. lemon pepper
  • 1 tsp. Penzey’s Mural of Flavor seasoning
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground allspice
  • 1/2 c. plain greek yogurt
  • 1 organic tomato, diced
  • 1 cup diced organic cucumber
  • 1 organic red bell pepper, diced
  • 6 oz. organic mixed greens (optional)

In slow-cooker, combine onion, garlic, chicken, lemon pepper, Mural of Flavor, oregano, and allspice; mix to coat chicken with seasoning.

IMAG0662 (1) 

Cover and cook on High for 2-3 hours, or on Low for 4–6 hours. Meanwhile, dice tomatoes, cucumbers, and red bell pepper. When cooked through, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.

Stir yogurt into onion mixture in slow-cooker. Add chicken back to the crock pot and stir to combine. Serve over a bed of greens and covered with tomato, cucumber, and red pepper. Easy!!

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