6 boneless skinless chicken breast (I buy thin cut)
8 ounces feta cheese(drained)
3 cups fresh,chopped spinach leaves
1/3 of a cup oil packed sun-dried tomatoes,drained and chopped
1 teaspoon minced lemon zest
1 tsp. dried basil,oregano or mint
1/2 teaspoon garlic powder
Black pepper to taste
1 can (15 ounces) diced tomatoes, including juice
1/2 cup black olives
I don't use the mint,sun dried tomatoes, or lemon. Just my own preference.
If using regular chicken breast, place between plastic wrap and pound to 1/4 inch thick.
Combine feta,spinach,tomatoes,zest,basil,garlic,pepper in a medium bowl. Lay chicken down smooth side down. Place 2 tablespoons of fet mixture on the wide end of breast.
Repeat the step with each chicken breast. Place seam side down in crockpot. Top with canned tomatoes. Cook 5 1/2 to 6 hours on LOW or 4 hrs on HIGH.
I serve with rice. The cookbook suggests polenta. Super yummy!
Taken from Rival Slow Cooker cookbook.
