- 4 Boneless, Skinless Chicken Breasts
- 4 cloves Garlic, Smashed
- 1 Tablespoon Rosemary
- 1 teaspoon Salt
- Pepper To Taste
- 1 teaspoon Sugar
- 4 Tablespoons Olive Oil
- ¼ cups Red Wine Vinegar
1. Lay chicken breasts in a row inside your crock pot. Smash your garlic cloves with the side of a knife. Sprinkle on top of the chicken. Sprinkle the rosemary, salt, pepper (to taste), and sugar on top. Drizzle olive oil and red wine vinegar on top.
2. Set crock pot on low and cook 4 to 5 hours or until chicken is cooked through. Cool a few minutes with the lid off.
3. If desired, shred the chicken with two forks inside the crock pot. Stir the shredded chicken to let the juices soak in. Note: this freezes VERY well!
Serve chicken breasts whole on top of couscous or rice.
Make a Greek pizza (this is what we do 90% of the time!).
Make chicken pita sandwiches with tzatziki sauce.
Put on top of a Greek salad.
Make Greek tacos.
Add to a Greek pasta salad with tomatoes, cucumbers, and feta cheese.