Ingredients
Scale
- 2 large chicken breasts (or 4 medium)
- Feta cheese
- Kalamata olives, chopped
- 6 garlic cloves, chopped
- 2 tsp oregano
- 2 tsp Old bay seasoning (or chicken seasoning of choice)
- Sea salt + Pepper to taste
- 2 cups low sodium chicken broth
- 1/2 cup dry white wine (or white wine vinear)
- 1 Tbsp honey
- Roma tomatoes + Mushrooms, sliced
- Lemon
Instructions
- Set your slow cooker to low and allow to heat up while you prepare your chicken. Slit through your chicken on one side with a knife to make a pocket. Stuff each pocket with feta cheese, olives, and your chopped garlic. The amount of feta and olives you would like to use is up to you!
- Place your chicken into the crockpot and season with oregano, spices, salt and pepper. Pour in your broth and white wine. The chicken should be almost fully covered.
- Place sliced tomatoes and mushrooms in the crockpot around the chicken. Throw in a few lemon slices as well!
- Cook on low heat for 6-8 hours until chicken is fully cooked and tender. Mine was perfect around the 7 hour mark, but many crockpots vary!