Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1 tablespoon olive oil (15 ml)
  • 2 lemons (zested and juiced)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano (5 g)
  • 1 teaspoon dried thyme (5 g)
  • Salt and pepper, to taste
  • 1 onion, sliced
  • 2 cups baby carrots (300 g)
  • 1 cup cherry tomatoes (200 g)

Instructions:

  1. Pat chicken breasts dry with paper towels. Rub them with olive oil, then season with salt, pepper, dried oregano, and thyme.
  2. Grate lemon zest and mix with juice in a small bowl.
  3. Place sliced onion and baby carrots at the bottom of the crock pot. Place the seasoned chicken on top. Add minced garlic and pour the lemon mixture over everything. Scatter cherry tomatoes on top for extra flavor.
  4. Cover the crock pot and cook on low for 6-8 hours or on high for 4 hours until chicken is tender and fully cooked (internal temp should reach 165°F/75°C).
  5. Remove chicken, shred if desired, and serve with the vegetables and cooking juices.