Lemon Herb Greek Chicken with Chickpeas (Mediterranean Slow Cooker Bowl) 🍋
Ingredients:
- 4 boneless, skinless chicken thighs or breasts
- 1 (15 oz) can chickpeas, drained and rinsed
- Juice of 2 lemons
- Zest of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- 3 cloves garlic, minced
- ½ red onion, sliced
- ½ teaspoon sea salt
- Black pepper to taste
- Optional: kalamata olives or crumbled feta for topping
Instructions:
- Place chicken in the slow cooker and season with oregano, thyme, salt, and pepper.
- Add chickpeas, garlic, lemon juice and zest, olive oil, and red onion over the top.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Shred or leave whole. Stir gently to mix.
- Serve over orzo, rice, or a bed of greens. Top with olives or feta if desired.
Tips & Ideas:
- Add chopped cucumber, tomato, and tzatziki on the side for a full Greek bowl.
- This one is awesome in pita wraps or lettuce cups!
- Chickpeas help soak up all that zesty lemony goodness.
⚠ Caution: If you’re avoiding beans or legumes, sub with diced zucchini or cauliflower chunks.
👩🍳 🌿✨ 🍳
