In a small bowl combine 1 tsp. lemon peel, half of the garlic, pepper, salt, and oregano. Rub the mixture over both sides of raw chicken. Pour the chicken broth in a slow cooker. Add the seasoned chicken. Cover; cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours.
While the chicken is cooking in the slow cooker, prep for the yogurt sauce. Shred 2 Tbsp. of the cucumber, and in a small bowl stir together the shredded cucumber, yogurt, mint, and remaining garlic.
Season the sauce to taste with salt if you desire. Cover and chill. Slice or coarsely chop the remaining cucumber on a separate cutting board, and in a medium bowl toss together the sliced cucumber, olive oil, lemon juice. Season to taste with salt. Cover and chill once again.
By this time, the chicken should be done. To serve, transfer chicken to plates; discard cooking liquid, as you won't need this anymore. Spoon yogurt sauce over chicken. Serve with lemon wedges and cucumber salad. Sprinkle with parsley and additional lemon peel, if you prefer.
This recipe comes from Better Homes and Gardens
3 lb boneless, or bone-in chicken breast halves, skinned (3 to 4 breast halves)
4 cloves garlic, minced
1 tsp dried oregano, crushed
1 tsp finely shredded lemon peel
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup reduced-sodium chicken broth
1 large cucumber (about 12 ounces)
6 oz. container plain fat-free Greek yogurt
1 tbsp chopped fresh mint
2 tbsp olive oil
1 tbsp lemon juice
1 Lemon Wedges (optional)
1 Parsley (optional)