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.
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!!