• 1   
    large red onion, cut into thin slices (about 1 cup)
  • 3 - 3 1/2  pounds 
    meaty chicken pieces, skinned
  • 4   
    cloves garlic, minced
  • 1/2  cup 
    reduced-sodium chicken broth
  • 2   tablespoons 
    lemon juice
  • 2   teaspoons 
    dried oregano, crushed
  • 1/4  teaspoon 
    ground black pepper
  • 1   
    English cucumber, chopped (2 cups)
  • 1  6  ounce container 
    plain fat-free yogurt (2/3 cup)
  • 2   tablespoons 
    snipped fresh mint
  • 1/8  teaspoon 
  • 3 - 4   
    whole grain pita bread rounds, cut into wedges
  • 2   ounces 
    feta cheese, crumbled (1/2 cup) (optional)
  • 1/4  cup 
    pitted kalamata olives, sliced (optional)
Place onion slices in the bottom of a 4-quart slow cooker. Add chicken pieces.
In a small bowl, mix together the garlic, broth, lemon juice, oregano, and pepper. Pour over chicken in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Meanwhile, in a small bowl mix together cucumber, yogurt, mint, and salt. Cover and chill until serving time.
Remove chicken and onions from cooker with a slotted spoon to a serving platter. Serve chicken drizzled with cooking juices. Serve with pita wedges, cucumber mixture, and feta cheese and kalamata olives, if desired.
Nutrition information
Per Serving: cal. (kcal) 317, Fat, total (g) 8, chol. (mg) 93, sat. fat (g) 2, carb. (g) 25, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 4, pro. (g) 35, vit. A (IU) 146, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 32, Cobalamin (Vit. B12) (g) 0, sodium (mg) 339, Potassium (mg) 500, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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