Next time you have one of those frantic days that just won’t quit, give this recipe a whirl! It’s a busy mom’s dream come true.  Just grab some chicken out of the freezer, crank up the ole Crock-Pot, and forget about it.  Or at least for a few hours, anyway.  What I love best about this recipe, though, is that the chicken ends up both moist and packed with flavor–two attributes commonly lacking in Crock-Pot fare.

My version down below has got some Greek flavors going on, though you could easily switch things up.  I’ve done this with citrus-y flavors, balsamic vinegar instead of wine, and all sorts of different herbs and spices–all good.  And I use this chicken in all sorts of ways: tacos, wraps, salads, pasta, panini sandwiches, you name it.  I’ll often cook up a batch at the beginning of the week just to have it on hand for a quick lunch or dinner.  I’m all for easy these days, how about you?

Nutrition Highlights:

• Skinless chicken breast is a fantastic source of lean, complete protein. Boasting a whopping 8 grams of protein per ounce and only 1 gram of fat, it’s no wonder that this versatile meat finds its way onto most meal plans.
• Chicken breast is also a good source of B vitamins, including niacin, riboflavin, B₆, and B₁₂–all important for healthy metabolism, normal cell functioning, and more.
• Mediterranean cuisine offers not only delicious flavors but also a whole host of health benefits, thanks to the monounsaturated fats found in olive oil and the abundance of antioxidants found in colorful fruits and vegetables, herbs and spices, and wine, just to name a few.

Print

Easy Greek-style Shredded Chicken

Use your slow cooker to make this delicious chicken infused with Greek flavors!

Course Main Course

Cuisine Mediterranean

Keyword Chicken, Greek, Oregano, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 12 servings

Author Maureen @ The Diet Oracle

Ingredients

• 4 frozen boneless, skinless chicken breasts (about 3 pounds)
• ⅓ cup olive oil
• ⅓ cup white wine
• 1 Tb minced garlic (about 3 cloves)
• 1 Tb dried oregano
• 2 tsp kosher salt
• 1 tsp ground black pepper

Instructions

• This recipe is as easy as it gets.  Arrange your frozen chicken in the Crock-Pot and turn it on to the ‘high’ setting.  Whisk together the remaining ingredients and then pour over the chicken.  Cover and cook for 3-4 hours, or until the chicken is cooked through and can be easily pulled apart.  I typically will flip and rearrange the chicken breasts once or twice while they’re cooking, but don’t sweat it if you’re not around to do so. 
• Once done, pull out the chicken and use two forks to shred it up.  Dump the shredded chicken back into the Crock-Pot and toss well.  Turn the Crock-Pot to the ‘warm’ setting and hold until you’re ready to serve.

Notes

Nutrition information per serving (4 ounces of drained, shredded chicken): 182 calories, 6 g total fat, 1 g saturated fat, 0 g carbohydrate, 0 g fiber, 32 g protein**

**This nutrition information was calculated by assuming there would be a small amount of calories added by a residual of the cooking liquid (i.e. the olive oil and white wine). If you were to serve the chicken with the cooking liquid, the nutrition information per serving would be 222 calories, 10 g total fat, 2 g saturated fat, 0 g carbohydrate, 0 g fiber, 32 g protein.

Did you try this recipe? Let me know how it went in the comments below!

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