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Lemon Garlic Mediterranean Chicken and Zucchini Stew
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 3 medium zucchinis, sliced into half-moons
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 lemons, juiced and zested
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the diced onion, sliced zucchini, and minced garlic over the chicken.
  • Pour the chicken broth, olive oil, lemon juice, and lemon zest into the pot.
  • Sprinkle the oregano, thyme, salt, and black pepper over everything.
  • Cover and cook on low for 6 hours until the chicken is tender and easily shredded.
  • Shred the chicken with two forks directly in the pot and stir to combine with the vegetables and broth.
  • Ladle into bowls and top with the chopped fresh parsley before serving.

Notes

Slice the zucchini into thicker half-moons so they hold their shape after the long cook time. If you prefer a brighter lemon taste, stir in an extra squeeze of fresh lemon right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board