- 6
Ingredients
- 2 pounds bone-in chicken breasts, skin removed
- 2 (15.5-oz. each) cans Great Northern beans, drained and rinsed
- 1 (14.5-oz.) can diced tomatoes, drained
- 3 tablespoons Greek seasoning
- 2 teaspoons paprika
- 1 cup low-sodium chicken broth
- 2 zucchinis, cut into 1/2-inch pieces
- 1 red onion, thinly sliced
- 1 fennel bulb, trimmed, cored and sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh oregano
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/3 cup crumbled feta cheese (optional)
Preparation
Step 1
1. Combine chicken, beans, tomatoes, 2 tablespoons of the Greek seasoning and 1 teaspoon of the paprika in slow cooker; add broth and 1 cup water. Cover; cook on HIGH for 4 hours or LOW for 6 hours.
2. When there is 1 hour cook time remaining, heat oven to 425°F. In a large roasting pan, toss together 2 teaspoons of the Greek seasoning, 1 teaspoon paprika, zucchinis, onion, fennel, garlic and olive oil. Roast at 425°F for 35 minutes, stirring twice, Stir in lemon juice, oregano and zest.
3. Remove chicken; shred into bite-size pieces. Discard bones and stir chicken back into slow cooker. Stir in vegetables, remaining 1 teaspoon Greek seasoning and salt; cook and additional 15 minutes. Sprinkle with feta cheese, if desired.