Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 1 lemon, juiced (approx. 3 tablespoons) and zested (approx. 1 teaspoon)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp salt
  • ¼ tsp black pepper
  • 32 oz (946ml) low-sodium chicken broth
  • 1 cup frozen peas
  • ¼ cup chopped fresh parsley

Instructions:

  1. Chop all the vegetables according to the ingredient list.
  2. Place the chopped onion, carrots, celery, and bell pepper in the bottom of the slow cooker.
  3. Place the chicken breasts on top of the vegetables.
  4. In a bowl, combine the minced garlic, lemon juice, lemon zest, oregano, thyme, rosemary, salt, and pepper. Pour this mixture evenly over the chicken. Pour in the chicken broth.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Stir in the frozen peas during the last 30 minutes of cooking time.
  7. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
  8. Garnish with fresh parsley. Serve hot over quinoa or brown rice, if desired.