Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, roughly chopped
  • 1 large red bell pepper, roughly chopped
  • 4 large garlic cloves, minced
  • 1 cup low sodium chicken broth
  • 1 (14 oz) can artichoke hearts, drained and roughly chopped
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1/2 cup pitted and halved Kalamata olives
  • 1 medium fresh lemon, sliced thinly (reserve zest for spice mix)
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp reserved sun-dried tomato oil
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1/2 cup crumbled feta cheese (for serving)

Instructions:

  1. In a small bowl, toss the chopped onion, red pepper, and minced garlic together. Set aside.
  2. Pat the chicken dry. In a separate small bowl, mix the oregano, thyme, smoked paprika, salt, pepper, and the zest of half a lemon. Rub this seasoning mix evenly over all surfaces of the chicken.
  3. Lightly grease the bottom of the slow cooker insert. Layer half of the onion/pepper mix on the bottom. Place the seasoned chicken on top of the vegetables.
  4. Distribute the chopped artichoke hearts, sun-dried tomatoes, olives, reserved sun-dried tomato oil, and lemon slices around and over the chicken.
  5. Pour the chicken broth around the edges of the pot.
  6. Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 4 hours, until the chicken is fork-tender.
  7. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken easily. Return the shredded chicken to the liquid in the slow cooker and toss gently to coat.
  8. Taste the sauce and adjust seasoning if necessary. Serve hot, garnished generously with fresh parsley and crumbled feta cheese.