Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp red wine vinegar
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried dill
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 3 lbs boneless, skinless chicken thighs
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, zest, vinegar, garlic, and all dried herbs. Reserve 1/4 cup of this marinade in a small container for the final step.
  2. Toss the chicken thighs in the remaining marinade until every piece is thoroughly coated.
  3. Place the marinated chicken into the slow cooker. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the chicken is mahogany-colored and yields easily to a fork.
  4. Remove the chicken to a platter and drain about 80% of the cooking liquid from the pot.
  5. Shred the chicken using two forks.
  6. Pour the reserved 1/4 cup of fresh marinade and the final tablespoon of lemon juice over the meat. Toss well until the sauce is velvety and clings to the chicken.
  7. Fold in the feta and fresh parsley just before serving.