(14-ounce) can diced tomatoes with basil, oregano, and garlic
(10-ounce) package frozen artichoke hearts, defrosted and patted dry
lemon, juiced (about 3 tablespoons)
pitted Kalamata olives
Feta cheese, for serving
In This Recipe
Lightly spray the inside of a slow cooker with nonstick cooking spray.
Sprinkle both sides of the chicken thighs with Greek seasoning and place in the bottom of the pot. Pour the canned tomatoes, artichoke hearts, and lemon juice over the chicken. Add the olives and sprinkle with oregano. Cover and cook on low for 6 to 8 hours.