Ingredients:

• 4-6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt to taste (use sparingly)
• Fresh parsley for garnish (optional)

Instructions:

1. In a bowl, mix olive oil, chicken broth, lemon juice, oregano, thyme, and rosemary.
2. Place chicken breasts in the slow cooker.
3. Pour the herb mixture over the chicken, ensuring all pieces are coated.
4. Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
5. Garnish with fresh parsley before serving if desired.

Benefits for those with reflux, GERD, or gastritis:

1. Low in acid: Minimal use of lemon juice, which adds flavor without being too acidic.
2. No tomato-based sauces or spicy ingredients that might trigger reflux.
3. Herbs provide flavor without irritation.
4. Olive oil is generally well-tolerated and has anti-inflammatory properties.
5. The slow cooking method makes the chicken very tender and easy to digest.

Serving suggestions:

• Pair with brown rice or quinoa and steamed vegetables for a balanced meal.
• Use the chicken in salads or wraps for easy meals throughout the week.