Garlicky Middle Eastern Shredded Chicken in the Crock Pot

As you can tell, I am getting to be a little crazy about my crockpot. I am also recently back to eating a little meat after several years as a vegetarian so I'm really making up for lost time. This recipe was originally found over at The Perfect Pantry. I made a few adjustments and additions, mainly because I just don't believe you can ever have too much garlic. For some additional info on the antioxidant properties of garlic, check this out. Here are the ingredients that I used for my version of this.
1 bulb oven roasted garlic
1 bulb sliced, raw garlic cloves
16 oz. plain greek yogurt
3 T chopped mint
3 T allspice
4-6 (depending on size) boneless chicken breasts
juice of 1 lemon
zest of 1 lemon
4 T olive oil
Kosher salt and pepper to taste
For serving:
Pita or flatbread
chopped tomatoes
chopped cucumber
chopped mint

If you have never roasted garlic in the oven, you are really missing out on a treat!! It is so sweet and delicious and loses most of the pungent flavor of raw garlic. I have a terracotta garlic roaster but if you do not, you can roast your garlic by slicing of the top of the head and placing it in a sheet of aluminum foil. Pour a little bit of olive oil and salt and pepper on top and seal the aluminum foil. Place it in the oven for 30 minutes at 350 degrees. Let it cool and then you can squeeze the cloves out and put them into the crockpot. Next, place all of the other ingredients into the crock pot and set to low for 5 hours. 15 minutes before it is finished, shred the chicken with 2 forks and return to the pot. For the last 15 minutes, leave the lid off to allow the sauce to thicken. This is what it looks like when it is done in the crockpot.

When the chicken is done, you can serve it as a sandwich or just eat the garlicky yumminess with a fork. I served it as a sandwich on the garlic naan from Trader Joe's.

Then, I topped the chicken and naan with fresh cucumbers and tomatoes. Nom, nom,nom.