Name: Slow-Cooker Greek-Style Chicken with Warm Tabbouleh
Total time: PLACEHOLDER
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

Why This Recipe Works

Attempting to cook whole grains in a slow cooker along with a lean chicken breast is a tall order. Most grains need to cook for much longer than chicken to become tender enough to eat. Looking for bright and fresh flavors to pair with our Greek-inspired chicken, we turned to the classic tabbouleh salad. Fortunately, our testing revealed that medium-grind bulgur is one of the few hearty grains that can cook in the slow cooker without breaking down and becoming gummy. Rubbing the chicken with an aromatic mixture of garlic, oregano, and lemon zest seasoned not only the chicken but also the bulgur as it cooked. We drained the bulgur at the end of cooking to remove excess liquid and seasoned it with olive oil, lemon juice, parsley, and tomatoes to turn the hearty grain into a vibrant salad.

Before You Begin

When shopping, don't confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. Check the chicken's temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees. You will need an oval slow cooker for this recipe.

Instructions

Lightly spray inside of slow cooker with vegetable oil spray. Combine bulgur, broth, and 1/4 teaspoon salt in slow cooker.

Microwave 1 teaspoon oil, 3 teaspoons oregano, 1 teaspoon lemon zest, and garlic in bowl until fragrant, about 30 seconds; let cool slightly. Rub chicken with oregano mixture and season with salt and pepper. Nestle chicken into slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.

Meanwhile, whisk yogurt, 1 tablespoon parsley, water, 1/8 teaspoon salt, remaining 1 teaspoon oregano, and remaining 1/4 teaspoon lemon zest together in bowl. Season with salt and pepper to taste.

Transfer chicken to serving platter, brushing any bulgur that sticks to breasts back into slow cooker. Drain bulgur mixture, if necessary, and return to now-empty slow cooker. Add tomatoes, lemon juice, remaining 5 teaspoons oil, and remaining 7 tablespoons parsley and fluff with fork to combine. Season with salt and pepper to taste. Serve chicken with tabbouleh and yogurt sauce.