Ingredients:

  • 6 boneless, skinless chicken breasts (approx. 800g / 28oz) or 8 boneless skinless chicken thighs (approx 800g / 28oz)
  • 1 large lemon, juiced and zested
  • 4 cloves garlic, minced (approx. 1 tbsp)
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 red bell pepper, sliced (optional)
  • 1 yellow bell pepper, sliced (optional)
  • 1 red onion, sliced (optional)
  • 1 cup Kalamata olives, pitted (optional)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained (optional)

Instructions:

  1. Trim any excess fat from the chicken.
  2. In a large bowl, whisk together lemon juice, lemon zest, olive oil, garlic, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper.
  3. Add the chicken to the bowl and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours. (This step boosts the flavor, but not essential).
  4. If using veggies, arrange the sliced bell peppers and red onion in the bottom of the crockpot.
  5. Place the marinated chicken on top of the vegetables (if using). Pour any remaining marinade over the chicken. Top with diced tomatoes and olives (if using).
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
  7. Shred the chicken directly in the crockpot with two forks. (Easier serving)
  8. Serve hot, garnished with fresh parsley or lemon wedges (optional).