Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 3 cloves garlic
- 1 tablespoon dried oregano
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon coarse ground black pepper
Instructions
- Lightly spray the inside of the slow cooker with nonstick spray, if desired. Arrange the chicken in a single layer in the cooker.
- In a small bowl or measuring cup, whisk lemon juice, olive oil, red wine vinegar, garlic, oregano, lemon zest, salt, onion powder, and black pepper together.
- Pour this mixture over the chicken, ensuring all sides are coated evenly.
- Cover and cook on Low for 2½ to 3 hours, or until the chicken is very tender and reaches an internal temperature of at least 165°F. Check at 2½ hours to prevent overcooking.
- Shred or slice the chicken in the slow cooker, or remove it to shred on a cutting board and then return to the cooker to absorb the juices.
- Serve warm with favorite sides, or use in meal bowls, wraps, or salads.
Notes
Using a meat thermometer is recommended to ensure the chicken reaches the safe internal temperature.
For more flavor, marinate the chicken in the mixture overnight in the refrigerator.
Serve with a side of rice or a fresh Greek salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 49g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.