Ingredients
4 boneless, skinless chicken breasts
2 cups long grain rice
3 cups low-sodium chicken broth
1 lemon, juiced
2 tbsp olive oil
2 tsp dried oregano
3 garlic cloves, minced
1 cup diced cucumber
1 cup chopped cherry tomatoes
1/4 cup diced red onion
1/2 cup crumbled feta cheese (optional)
1/4 cup kalamata olives
Instructions
Increase crockpot to high heat. Add chicken, broth, lemon juice, oregano, and garlic. Cook 2 hours, then reduce to low.
After 2 hours on low, add rice. Cook 1.5-2 hours more until rice is tender. Remove chicken and shred with two forks, returning to pot.
Top each serving with cucumber, tomatoes, red onion, feta (if using), and olives before serving.
Notes
For naan or pita pockets, use warm flour tortillas as bowls. Add rice earlier if using a less aggressive rice variety. Store leftovers in an airtight container up to 3 days.
Replace feta with crumbled mozzarella for a dairy-free option. Substitute 1 cup broth with tomato juice (non-alcoholic) for a tangier flavor.
- Prep Time: 15
- Cook Time: 255
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Greek
- Diet: None
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg