I posted this recipe back in December, but since then I started adding fresh lemon thyme and Italian oregano at the end (be careful this oregano has a lovely bite to it). The leftovers make a fabulous chicken salad, all that infused lemon.  So quick and easy.

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 to make sure all the lemon gets absorbed into the chicken.

When you’re ready, 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 while it cooks. Cook on low for about 6 – 8 hours, until the chicken shreds.

Serve the lemon chicken with tzatziki sauce piled into a warmed pita or a piece of Middle Eastern flatbread along with chopped tomato and onion as well as chopped oregano and thyme in a separate little bowl. A Greek salad works well with this dish.