MY FAVOURITE SLOW COOKER RECIPE: Mediterranean Style Shredded Chicken {+ a bonus recipe!}

Well HELLO there!

Notice anything different?! I have a new logo! I’m personally proud of it because I made it in photoshop! Eventually in the next month or two, I’ll be redoing the layout totally.

That said, it took DAYS – I’m no photoshop expert so there was a lot a lottttttt of trial and error & when it came to my Monday post, I was just exhausted. My eyes hurt to look at the screen

In fact, I bought these glasses for all the blue light I deal with on the daily – they come in on Friday! If they are a W, I’ll do a full blown post – if not, I’ll never mention them again. 🙂

Anyways, back at it with a recipe I am so excited to share here on the blog!

As a blogger, I really try to take advantage of any & every free time. A few weeks ago, I had a TON of content I needed to shoot. I probably had five posts that I was reaching a deadline for that I needed to get done & get done fast… all in natural light {tg for daylight saving’s}

To take advantage of the time, I decided to bust out my trusty slow cooker! This is the exact one I have & I LOVE it.

Can we talk about how a slow cooker is a blogger’s best friend?! Also, I know I’m so 2014 not 3014 with the Instant Pot. I have never used one before & haven’t decided if it’s worth it. Anyone have an input?!

ANYWAYS BACK TO MY BLOGGER BFF… THE SLOW COOKER.

Basically, I threw everything in there in the morning with five minutes prep. Shot ALL my content. By the time I was done, dinner was ready. Erik got home from golf & he had one hell of a spread waiting for him on the table.

Just the whole “drop it and forget it” makes dinner a cinch, especially while working full time.

I personally love this recipe because there is no searing required!

Seriously, the majority of the prep is slicing the onion.

It’s so easy, my cat can do it.

All you do is put the boneless, skinless chicken breasts in the slow cooker & mix together some water, olive oil, salt, pepper, lemon juice, smashed garlic cloves, & seasonings of your choice. Set the cooker & step away & live yo life.

For seasonings, I used a Greek blend I have from – shocker alert – Spicely. If you can’t tell, they are my favourite spice shop… & just a block from my office. Not sponsored, but I use them for all my recipes & I love that they are all organic.

Their Greek seasoning has the following: Marjoram, Garlic, Onion, Sweet Basil. Oregano, Rosemary, Thyme, Chile Flakes.

If you are making your own blend, for this recipe, I’d do oregano, thyme, & chile flakes!

This recipe is also perfect for meal prepping! This keeps really well & is wonderful hot or cold. Great for topping a salad & can be used in any shredded chicken recipe.

We served ours with whole wheat pitas, my tzatziki, sliced red onions, shredded spinach & kale, & potatoes that we roasted in the leftover juice. I’ll include that recipe below too! It’s SO easy & so good. I can seriously eat them everyday.

This recipe is a real lifesaver for an impressive dinner that takes only 5 minutes of work, MAXIMUM.

We plated it over some wooden cutting boards for a BYO style. We have these.

& it goes without saying, this isn’t an authentic Greek or Mediterranean recipe – just one I came up with. 🙂

I hope you enjoy! In fact, I’m making this tomorrow morning for Thursday & Friday! Erik has been travelling all week so I always enjoy getting him a nice dinner spread when he’s back.

Champagne at Shannon’s Mediterranean Style Slow Cooker Chicken

<< Ingredients >>

2 Chicken Breasts
1/4 Cup of Water
2 tbsp of Olive Oil
Juice of 2 lemons
Garlic Cloves, smashed {how ever much you want! I used 3}
1 Red Onion, sliced
1 tbsp of seasonings of your choice

<< Directions >>

Add chicken breasts to the bottom of your slow cooker

In a bowl, mix together the water, olive oil, lemon juice, smashed garlic cloves, onions, & seasonings and combine. Note that the water & oil will separate, that’s ok! Pour over chicken

Set your slowcooker & go! Cook on low for 6-8 hours or high for 4-6.

When finished, discard onions. Remove chicken & shred with fork. Take the juices & place in a heatproof glass bowl {see recipe below}. Leave 1 tbsp of juice in the slow cooker. Put the chicken back in the slow cooker, set on warm, until ready to serve.

I love it with pita, onions, & my tzatziki!

the best damn Roasted Potatoes

<< Ingredients >>

1 bag of Yukon Gold potatoes, sliced length wise {5 lbs}
Reserved Juice from Chicken
2 lemons, sliced
Paprika, to season
Salt & Pepper, to season

<< Directions >>

Preheat oven to 350 degrees Fahrenheit. Place potatoes in a sheet pan. Squeeze potatoes with the lemons. Take the juice reserved from the chicken & pour over the potatoes. Roast potatoes in oven on the middle rack for an hour. Season to taste with salt, pepper, & paprika!

See the photos below for all the steps! SO easy! 

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