Ingredients
Equipment
Method
Prep
- Chop the onion, red bell pepper, and mince the garlic. Halve the cherry tomatoes and Kalamata olives, then zest and juice the lemon.
Combine
- Place chicken in the slow cooker, then layer with chopped onion, bell pepper, garlic, tomatoes, and olives.
Season
- Sprinkle oregano, thyme, pepper, and salt over the ingredients, then add lemon zest and pour in the chicken broth.
Cook
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender.
Shred and Finish
- Remove and shred the chicken, then return it to the crockpot. Stir in fresh spinach and cook an additional 10 minutes until wilted.
Serve
- Stir in lemon juice and fresh parsley just before serving. Enjoy over quinoa, brown rice, or with a side salad.
Notes
For best results, do not overcrowd the crockpot. You can adjust the amount of spices to your taste. This recipe also works well with boneless, skinless chicken thighs for added moisture and flavor.
