Slow Cooker Greek Style Chicken with Warm Tabbouleh
Ingredients
- 1 cup medium-grind bulgur , rinsed
- 1 cup chicken broth
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons minced fresh oregano
- 1 1/4 teaspoons grated lemon zest plus 3 tablespoons juice
- 1 garlic clove , minced
- 4 (12-ounce) bone-in split chicken breasts , skin and ribs removed, trimmed of all visible fat
- 1/2 cup 2 percent Greek yogurt
- 1/2 cup chopped fresh parsley
- 3 tablespoons water
- 8 ounces cherry tomatoes , quartered
Instructions
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