Nice and easy for this time of year and the leftovers make a fabulous chicken salad, infused with lemon as it is. (I adapted this from Red Tricycle’s recipe and used their picture, below)
Start by placing a package of chicken breasts (1 – 1 1/2 lbs) or in my case, chicken thighs–I hate white meat–in a Ziploc bag. Add the zest and juice of one lemon, 1 tsp. garlic, 1 Tbsp. olive oil, salt and pepper. Marinate the chicken for at least 24 hours. I wouldn’t recommend less than eight hours so you make sure all the lemon gets absorbed into the chicken.
When you’re ready to cook, throw the bag of chicken mixture into the Crock Pot along with about 1/4 cup of chicken broth. Water is okay too; just something to keep the chicken from drying out when it’s cooked. Cook on low for about 6 – 8 hours, until the chicken shreds.
Serve the lemon chicken with tzatziki sauce piled onto a piece of warmed pita or Middle Eastern flatbread along with chopped tomato and onion. You can add a Greek salad or perhaps Trader Joe’s rice medley. FAB.