4 chicken breasts
6 tablespoons coconut oil
4 large garlic cloves, minced
1 teaspoon of mustard
1/2 teaspoon dried oregano
1 1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 teaspoons lemon zest
In a large zip lock freezer bag mix together the ingredients.
Add chicken to the marinade, seal the zip lock back tightly trying to press some of the air out, and turn it several times until the chicken is well coated.
Place in a bowl and refrigerate overnight or at least 6 hours.
Coat inside of crockpot with coconut oil.
Place chicken breasts in crockpot and pour remaining sauce on top.
Set the crockpot/slow cooker on low, cover and cook for 5-6 hours or 3-4 hours on medium.