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INGREDIENTS
1 Small Whole Chicken (3-5 lbs.), skin removed 1 Red Onion, diced 2 Cups Vegetable Broth 1/2 cup Greek Yogurt 1 cup Quinoa Juice of 1 Lemon 1 Tbs. Oregano 1 Tbs. Basil DIRECTIONS Place all ingredients except chicken in crock pot and stir well. Add in chicken (you can keep it whole or break it into breast, thigh, leg wing etc. This recipe also works with frozen boneless, skinless chicken breasts). Cook on low for 6+ hours. Use a thermometer to make sure the internal tempature of the chicken has reached 165 degrees (F). Serve chicken on top of quinoa dressing. Top with sliced black or kalmata olives and cucumber slices.
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