Ingredients:

  • 6 boneless, skinless chicken breasts (about 1.5 lbs / 680g), trimmed of excess fat
  • 1 large yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 tsp / 3g)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup / 150g)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1/2 cup / 75g Kalamata olives, pitted and halved
  • 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and black pepper to taste
  • 1/2 cup / 120ml chicken broth (low sodium preferred)
  • 1/4 cup / 60ml lemon juice, freshly squeezed
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions:

  1. Lightly grease the inside of the crockpot with cooking spray.
  2. Place the chopped onion, garlic, and red bell pepper in the bottom of the crockpot.
  3. Arrange the chicken breasts on top of the vegetables.
  4. In a small bowl, whisk together the chicken broth and lemon juice.
  5. Pour the broth mixture over the chicken. Add the diced tomatoes (undrained), Kalamata olives, oregano, thyme, rosemary, red pepper flakes (if using), salt, and pepper.
  6. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shredded with a fork. Ensure the internal temperature reaches 165°F (74°C).
  7. If desired, shred the chicken with two forks directly in the crockpot.
  8. Garnish with fresh parsley and serve with lemon wedges.