Ingredients
4 boneless, skinless chicken breasts (or thighs)
1 medium onion, thinly sliced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
1/2 cup Kalamata olives, pitted and sliced
1/2 cup sun-dried tomatoes, chopped
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1/2 cup chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1/4 teaspoon red pepper flakes (optional, for heat)
1/4 cup crumbled feta cheese (for garnish)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Slow Cooker
Place the onion slices and garlic at the bottom of the slow cooker to create a flavor base.
Step 2: Season the Chicken
Season the chicken breasts with oregano, basil, paprika, salt, and pepper.
Lay the chicken over the onion and garlic in the slow cooker.
Step 3: Add the Vegetables
Layer the diced tomatoes, sun-dried tomatoes, bell pepper, zucchini, and Kalamata olives over the chicken.
Continued on the next page
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