Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
  • 1 large lemon, juiced and zested
  • 1/4 cup (60 mL) olive oil
  • 4 cloves garlic, minced
  • 2 tsp (10 g) dried oregano
  • 1 tsp (5 g) dried thyme
  • Salt and pepper to taste
  • 2 cups (300 g) baby potatoes, halved
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) zucchini, sliced

Instructions:

  1. In a mixing bowl, combine lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper.
  2. Place the chicken breasts in the bowl, ensuring they're well coated with the marinade. Allow it to marinate for at least 30 minutes (or overnight for more flavor).
  3. Place the marinated chicken in the crock pot. Arrange the baby potatoes (if using), zucchini, and cherry tomatoes around the chicken.
  4. Secure the lid on the crock pot and cook on low for 6 hours, or until the chicken is tender and reaches an internal temperature of 165°F (75°C).
  5. Once cooked, gently shred the chicken using two forks and mix it with the veggies. Serve warm.