Let’s be honest. Most Crockpot recipes tend to lean on heavy, comfort food. Slow cooking with cream, cheese, cream cheese, etc.
But they don’t have to be. When I think healthy, refreshing summer meals, Greek and Mediterranean food always comes to mind. Fresh flavors, delightful herbs and a lemony finish for brightness.
This recipe checks all those boxes. It also makes A LOT of food. Perfect for a couple nights' worth of dinners or a fantastic option for meal prep.
Estimated Time: 3-7 hours (25 minutes of labor)
Makes: 8+ Total servings (2 dinners for 4 or a great meal prep option)
Ingredients:
2 lbs boneless skinless chicken thighs (chicken breast works as well but thighs are way cheaper)
1 large red onion, diced
5 cloves garlic, minced
Juice of 2 lemons
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1 cup chicken broth
1 tbsp dried oregano
1 tsp paprika
1 tsp kosher salt
½ tsp black pepper
2 cups long-grain white rice
4 cups chicken broth
Toppings:
1 cucumber, diced
2 Roma tomatoes, diced
Crumbled feta
Tzatziki sauce:
1 cup plain Greek yogurt
½ cucumber, grated and squeezed dry
Grate your cucumber directly into a paper towel or cloth and wring it out well to get the liquid out of it.
1 clove garlic, finely minced
Juice of ½ lemon
1 tbsp olive oil
½ tsp dried dill (or 1 tbsp fresh dill)
¼ tsp salt
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
