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Simple Lemon-Oregano Chicken with Warm Tabbouleh One-Pot Recipe

A perfect one-pot recipe, this slow-cooker lemon-oregano chicken with warm tabbouleh salad brings together bright, fresh flavors with minimal effort.
The tender chicken, seasoned with garlic, oregano, and lemon zest, pairs beautifully with bulgur infused with vibrant herbs, tomatoes, and a tangy yogurt sauce.
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Course Main Dish
Cuisine Mediterranean, Middle Eastern
Servings 4

Equipment

  • 5- to 7-quart oval slow cooker

Ingredients
  

For the Chicken:

  • 4 teaspoons minced fresh oregano divided
  • 1 ¼ teaspoons grated lemon zest divided
  • 1 garlic clove minced
  • ¼ teaspoon black pepper
  • 4 12-ounce bone-in split chicken breasts, skin removed, trimmed
  • 1 teaspoon table salt divided

For the Bulgur:

  • 1 cup medium-grind bulgur rinsed
  • 1 cup chicken broth
  • 3 tablespoons extra-virgin olive oil divided

For the Yogurt Sauce & Tabbouleh:

  • ½ cup plain Greek yogurt
  • ½ cup minced fresh parsley divided
  • 3 tablespoons water
  • 3 tablespoons lemon juice
  • 8 ounces cherry tomatoes quartered

Instructions
 

Prepare the Chicken & Slow Cooker:

  • Lightly coat the slow cooker with vegetable oil spray.
  • Combine bulgur, broth, and ¼ teaspoon salt in the slow cooker.
  • In a microwave-safe bowl, mix 1 tablespoon olive oil, 1 tablespoon oregano, 1 teaspoon lemon zest, garlic, ½ teaspoon salt, and pepper. Microwave for 30 seconds until fragrant.
  • Let cool slightly, then rub onto the chicken. Arrange the chicken, skin side up, in an even layer over the bulgur mixture.
  • Cover and cook on low for 2 to 3 hours, until the chicken reaches an internal temperature of 160°F.

Make the Yogurt Sauce:

  • In a small bowl, whisk together Greek yogurt, 1 tablespoon parsley, water, remaining 1 teaspoon oregano, ¼ teaspoon salt, and remaining ¼ teaspoon lemon zest.
  • Season with salt and pepper to taste and set aside.

Assemble the Tabbouleh Salad:

  • Transfer cooked chicken to a serving platter. Brush off any bulgur that sticks to the chicken.
  • Drain excess liquid from the bulgur if needed.
  • Stir in cherry tomatoes, lemon juice, remaining 7 tablespoons parsley, and remaining 2 tablespoons olive oil.
  • Fluff the mixture with a fork and season with salt and pepper to taste.

Serve:

  • Plate the chicken with the warm tabbouleh salad and drizzle with yogurt sauce.

Notes

Cook Time: 2 to 3 hours on low
Keyword Easy slow cooker chicken, Healthy chicken dinner, Lemon oregano chicken, one-pot chicken recipes, slow cooker one-pot meal, slow-cooked bulgur
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