Greek Chicken (Slow Cooker)

By slane2

Ingredients

• 6 boneless, skinless chicken breasts
• 8 oz feta cheese (drained)
• 3 c chopped fresh spinach leaves
• 2 roma tomatoes, chopped
• 1/2 c black olives, sliced
• 1 t minced lemon zest
• 1 t dried basil, oregano or mint
• 1/2 t garlic powder
• Ground black pepper

Details

Servings 4

Preparation

Step 1

If using pitted olives, add to Crock-Pot® slow cooker in the final hour of cooking.

1. Place 1 chicken breast between plastic wrap and using the back of a skillet or tenderizer mallet, pound breast until about 1/4 inch thick. Repeat with each breast.

2. Combine feta, spinach, tomatoes, olives, zest, basil, garlic powder and pepper in a medium bowl.

3. Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly. Repeat with each breast.

4. Place rolled breasts seam side down in Crock-Pot® slow cooker. Top with remaining mixture.

5. Cook on Low for 5 1/2 to 6 hours or on High for 4 hours. Serve with rice or polenta if desired.