Ingredients:
• 1 package boneless skinless chicken breasts (2 giant breasts, a bit over a pound
of meat)
• 1 onion, about 3/4 cup diced
• 1/2 cup marinated artichoke hearts, chopped small
• 3/4 cup marinade from jar of artichokes
• 1 teaspoon Pampered Chef dill mix (or any dill seasoning blend)
• 1/2 teaspoon rosemary/garlic bread dipping spice blend (or dried rosemary and
minced garlic)
• 2 bullion cubes
• zest and juice of 1 lemon
• 3/4 cup (6 ounces) plain greek yogurt
• 1/4 cup chopped olives (I used green)
• 1 Tablespoon olive juice from the jar
• 2 avocados
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped onion
• 1 Tablespoon finely chopped jalapeño
• 1/2 cup chopped parsley
• 2 Tablespoons chopped oregano
• juice from 1 lemon
• A generous pinch of kosher salt
• Cooked rice or tortillas, chopped red onion, chopped olives, salad mix to serve
Instructions
1. Place the chicken, onion, artichoke hearts + marinade, dill and rosemary
seasonings, garlic and bullion cubes in the slow cooker.
2. Zest the lemon over all, then cut in half and squeeze the juice from both
halves into the slow cooker.
3. Cover, remember to turn the darn thing ON to Low and PLUG IT IN
(seriously, set your car keys next to it when you set it up so you can check
that it’s in fact working before you fly out the door).
4. After 6 hours on Low, remove chicken from the slow cooker and shred it
with 2 forks. Strain the liquid that remains–return the solids and the
chicken to the slow cooker, and set aside the liquid. Stir in the yogurt,
olives, and olive juice with the chicken, adding 2 to 4 ounces (1/4 to 1/2
cup) of the set aside liquid until the meat is moistened to your liking. [Save
the rest of that juice.
5. The meat is ready now, but can hang out in the slow cooker for 30 minutes
or so still on Low.
6. Serve the chicken over rice, or on a tortilla spread with Avocado Feta dip,
or on a bed of salad greens. Top with chopped red onion and green olives.
