For us city kids who don’t have a backyard for grill and maybe don’t want to heat up our joke-sized kitchen with a grill pan or skillet in the summer months, a slow cooker is a life-saver. Aside from the fact that it doesn’t generate a ton of heat, it does the hands-on part so you don’t have to stand over the stove or man the oven.

When I found out that this month’s Recipe ReDux theme was slow cooker recipes, I knew I wanted to share this chicken. It’s one of my go-to’s for weekend meal prep. It’s great for using in all kinds of dishes like salads, stir-fry, sandwiches, and soups.

Here, I throw some over a salad with a ginger kombucha miso tahini dressing—a refreshing summer twist on salad dressing.

Enjoy!

Herbed Slow Cooker Chicken

For Chicken:

• 1 lb boneless, skinless chicken thighs
• Water or low sodium broth
• Juice of one lemon (about 2 tablespoons)
• 1-2 tablespoons herbes de Provences

For Dressing:

• ¼ cup ginger kombucha
• ¼ cup tahini
• 1 teaspoon white midi paste
• 1-3 teaspoons water to thin out (optional)

For Salad:

• 10 cups mixed greens
• 4 cups mixed vegetables of your choice
• 1/2 cup goat cheese (optional)

Directions:

1. Place chicken, water or broth, lemon juice, and herbs in a slow cooker. Cook on low for four hours.
2. To make salad dressing, whisk together ingredients until smooth.
3. To serve, toss greens and vegetables with cooked chicken and dressing. Divide between 4 plates. Garnish with goat cheese if desired.

Serves 4

Do you use a slow cooker? What do you like to make with it? 

The Recipe ReDux is a monthly recipe challenge founded by registered dietitians that aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.