Slow Cooker Greek Chicken
– from Chef In Training
Ingredients
3-4 boneless, skinless chicken breasts
3 Tbsp. Greek Rub (see recipe below):
1½ Tbsp. minced garlic
3 Tbsp. lemon juice
1½ cups hot water
2 chicken bouillon cubes
Feta (optional for topping)
Greek Salad (optional for side dish, see recipe below)
Instructions
1. Line slow cooker with liner or cooking spray.
2. Rub each chicken breast with Greek Rub to coat generously on each side.
3. Next, rub about ½ Tablespoon of garlic on each chicken breast.
4. Place chicken breast in slow cooker and drizzle lemon juice over the top.
5. Crumble and stir 2 chicken bouillon cubes in 1½ cups of hot water. Once
dissolved and stirred as best as possible. Pour over chicken. Cover with slow
cooker lid.
6. Cook on LOW for 6 hours, or until cooked through and tender.
Garlic Rub:
INGREDIENTS:
1/2 teaspoon sea salt
1 teaspoon cracked black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon chicken bouillon granules
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried marjoram
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
DIRECTIONS:
1. Combine thoroughly in a small bowl. Store unused rub in an airtight jar.
Greek Salad
– from Chef In Training
Ingredients
3 Tablespoons Olive Oil
1½ Tablespoons Lemon Juice
3 teaspoons garlic, minced
¼ teaspoons salt
¼ teaspoons ground pepper
3 tomatoes, cut into wedges
¼ medium red onion, sliced
½ cucumber sliced, in to thick half moons
4 oz. feta cheese, cut into small cubes
16 kalamata olives (optional, you can leave the out)
Instructions
1. **Any of the above vegetables are optional but together add for the greek flavor
2. Combine olive oil, lemon juice, garlic, salt, and pepper in a small bowl and stir
until well combined
3. In a large salad bowl, combine tomatoes, onion, cucumber, feta cheese and
kalamata olives.
4. When ready to serve, pour the dressing over the salad and gently toss to combine.
5. Salt and Pepper salad as needed.
Hope you enjoyed this recipe! Feel free to contact me to help you along your path of health!
- 3-4 boneless, skinless chicken breasts
- 3 Tbsp. Greek Rub (see recipe below):
- 1½ Tbsp. minced garlic
- 3 Tbsp. lemon juice
- 1½ cups hot water
- 2 chicken bouillon cubes
- Feta (optional for topping)
- Greek Salad (optional for side dish, see recipe below)
- ½ teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- 1 teaspoon chicken bouillon granules
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon dried marjoram
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 3 Tablespoons Olive Oil
- 1½ Tablespoons Lemon Juice
- 3 teaspoons garlic, minced
- ¼ teaspoons salt
- ¼ teaspoons ground pepper
- 3 tomatoes, cut into wedges
- ¼ medium red onion, sliced
- ½ cucumber sliced, in to thick half moons
- 4 oz. feta cheese, cut into small cubes
- 16 kalamata olives (optional, you can leave the out)
- Line slow cooker with liner or cooking spray.
- Rub each chicken breast with Greek Rub to coat generously on each side.
- Next, rub about ½ Tablespoon of garlic on each chicken breast.
- Place chicken breast in slow cooker and drizzle lemon juice over the top.
- Crumble and stir 2 chicken bouillon cubes in 1½ cups of hot water. Once
- dissolved and stirred as best as possible. Pour over chicken. Cover with slow
- cooker lid.
- Cook on LOW for 6 hours, or until cooked through and tender.
- Garlic Rub:
- Combine thoroughly in a small bowl. Store unused rub in an airtight jar.
- Greek Salad
- - from Chef In Training
- **Any of the above vegetables are optional but together add for the greek flavor
- Combine olive oil, lemon juice, garlic, salt, and pepper in a small bowl and stir
- until well combined
- In a large salad bowl, combine tomatoes, onion, cucumber, feta cheese and
- kalamata olives.
- When ready to serve, pour the dressing over the salad and gently toss to combine.
- Salt and Pepper salad as needed.
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