Mediterranean Lemon Herb Chicken
This Slow Cooker Mediterranean Lemon Herb Chicken is a hassle-free, nutritious meal that's perfect for meal prep, balancing convenience with health.
Ingredients
Protein & Base
- 3 lbs Boneless, skinless chicken breasts or thighs Thighs add more flavor and healthy fat.
- 1 large Yellow Onion, roughly chopped
- 2 cups Low-sodium chicken broth or vegetable stock
Flavor Dynamics
- 2 Lemons, sliced (plus extra zest for serving)
- 4 cloves Garlic, minced Or 1 tbsp jarred garlic for ultimate speed.
- 1 tbsp Dried Oregano
- 1 tbsp Dried Basil
- 1 tsp Dried Thyme
- ½ cup Kalamata Olives, pitted and halved
- 1 cup Grape or Cherry Tomatoes, halved
- ¼ cup Fresh Parsley, chopped For garnish and finishing flavor.
Substitutions for Adaptation
- 4 cups Canned chickpeas (drained and rinsed) Vegan swap for chicken.
- 1.5 lbs Firm tofu Add during the last hour of cooking to prevent mushiness.
Instructions
Preparation
- Line the bottom of your crockpot with the chopped yellow onion.
- Place the chicken directly on the onions.
- Pour in 2 cups of low-sodium broth.
- Tuck the lemon slices around the chicken pieces.
- Sprinkle the minced garlic, oregano, basil, and thyme evenly over the top.
Cooking
- Cover and cook on low for 7–8 hours or high for 3.5–4 hours.
- Add the halved cherry tomatoes and Kalamata olives during the last 15 minutes of cooking.
Finishing
- Remove the chicken from the pot, shred it with two forks, and return it to the cooking liquid.
- Stir in the fresh parsley and lemon zest before serving.
- Portion the chicken out into meal prep containers while still warm.
Notes
Store refrigerated for up to 4–5 days or freeze for up to 3 months. Reheat gently for the best results.