Ingredients:

  • 4 boneless, skinless chicken breasts (680g)
  • 1 large orange, juiced and zested (about 100ml juice)
  • 1 lemon, juiced and zested (about 50ml juice)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup (250ml) low-sodium chicken broth
  • 1 cup (150g) baby spinach (optional, for serving)

Instructions:

  1. Trim any excess fat from the chicken breasts.
  2. In a bowl, combine orange juice, lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
  3. Place chicken in the slow cooker and pour the marinade over it. Coat evenly.
  4. Pour chicken broth into the slow cooker around the chicken.
  5. Cover the slow cooker and cook on low for 4 hours or high for 2 hours until the chicken reaches 165°F (74°C).
  6. Remove chicken, shred if desired, and serve on a bed of baby spinach, drizzling with sauce left in the pot.