Categories: Slow Cooker

Ingredients

• 6 chicken breasts
• 1/2 tsp garlic powder
• 8 oz crumbled feta
• black pepper
• 3 cups chopped spinach
• 15 oz can diced tomatoes
• 1/3 cup oil-pack sun-dried tomatoes, drained and chopped
• 1 tsp minced lemon peel
• Hot cooked polenta
• 1 tsp dried basil, oregano or mint

Directions

1. Place chicken breasts between 2 pieces of plastic wrap. Using tenderizer, pound breast until about 1/4-inch thick. Repeat with all chicken.

2. Combine feta, spinach, sun-dried tomatoes, lemon peel, basil, garlic powder and pepper in medium bowl.

3. Lay chicken, smooth side down on work surface. Place about 2 tbsp feta mix on wide end of breast. Roll tightly.

4. Place rolled chicken, seamside down in crockpot. Top with diced tomatoes. Cover and cook on LOW 5 1/2-6 hrs. Serve with polenta.

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