Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. In a small bowl, combine olive oil, oregano, thyme, garlic powder, salt, and pepper. Rub this herb mixture all over the chicken pieces.1.5 pounds boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- Place the chopped zucchini, carrots, and onion in the bottom of your slow cooker.1 large zucchini, chopped, 2 medium carrots, peeled and chopped, 1 medium onion, chopped
- Lay the seasoned chicken on top of the vegetables. Pour the low-sodium chicken broth and fresh lemon juice around the chicken.1.5 pounds boneless, skinless chicken breasts or thighs, 1 cup low-sodium chicken broth, 0.25 cup fresh lemon juice
- Cover the slow cooker and cook on High for 3-4 hours, or on Low for 6-8 hours, until the chicken is cooked through and tender, and the vegetables are soft.
- Remove the chicken and vegetables from the slow cooker. You can shred the chicken or serve it whole. Spoon the cooking liquid over the chicken and vegetables. Garnish with fresh chopped parsley before serving.1 tablespoon chopped fresh parsley (for garnish)
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a saucepan over low heat or microwave.
