Ingredients
2 lbs. boneless skinless chicken breast (about 6 6oz. chicken breasts)
3 cups finely chopped spinach
2 roasted red peppers, chopped
1/4 cup sliced black olives
1 cup chopped artichoke hearts
4 oz. reduced fat feta
1 tbsp. oregano, chopped
1 tsp. garlic powder
1.5 cups chicken broth
Salt and pepper
Instructions
2 lbs. boneless skinless chicken breast (about 6 6oz. chicken breasts)
3 cups finely chopped spinach
2 roasted red peppers, chopped
1/4 cup sliced black olives
1 cup chopped artichoke hearts
4 oz. reduced fat feta
1 tbsp. oregano, chopped
1 tsp. garlic powder
1.5 cups chicken broth
Salt and pepper
Instructions
- In a bowl, mix together the spinach, artichoke hearts, roasted red peppers, feta, oregano, and garlic.
- Season with chicken breast with salt and pepper.
- With a sharp knife, make a deep cut in the center the chicken breasts to create a pocket. Be careful not to cut through the chicken.
- Stuff the chicken breasts with the spinach mixture.
- Add to the slow cooker.
- Add the chicken broth.
- Cook on low for 4 hours, checking to make sure the chicken is fully cooked through.