Instructions:
Place the onion in the bottom of the slow cooker, then place the chicken breasts on top.
Sprinkle the oregano over the chicken, and squeeze the lemon half over the chicken. Arrange the fresh thyme on and between the chicken breasts.
Cook on high for 3 hours (or on low for 5-6 hours).
Add the asparagus on top of the chicken for the last 15 minutes, to steam.
Serve with fresh parsley and the rest of the lemon juice over it, with more fresh lemon segments on the side.
Great served with more steamed vegetables and rice, or even with courgette noodles.
Resource: bakingqueen74.co.uk
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