For the past three months, I've made a batch of this slow cooker Greek chicken at least once a week. From the first bite, it's been a family favorite, used for filling pitas, mixing in salads, or topping a pizza. The method is simple: start building flavor with Greek seasoning (my favorite Greektown "Billygoat" Seasoning comes from The Spice House) and then add more of each of the individual ingredients like oregano, lemon zest, and pepper to bump up it up even more. Bind the ingredients together with a bit of olive oil, and let the slow cooker do the rest. A quick shredding with two forks (or, as one of my readers suggested, a whir in the KitchenAid stand mixer) yields a large batch of ready-to-use or ready-to-freeze chicken. I love to toss some of this shredded chicken into a baby kale salad, with poppyseed or vinaigrette dressing, or into a chopped vegetable Greek salad. For picnics, roll-ups made with colorful spinach and tomato tortillas are lots of fun, easy to pack and transport, and everyone loves them.