- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 3 tablespoons minced garlic
- 1/4 cup pitted Greek olives chopped
- 3 tablespoons sun-dried tomatoes
- 1 tablespoon quick cooking tapioca
- 2 tablespoon lemon juice or lemon rind
- 1 teaspoon dried oregano
- 36 ounces chicken breast
- In a small skillet, saute onion in 1 tablespoon oil until crisp tender
- Add garlic; cook 1 minute longer
- Transfer to a slow cooker.
- Stir is 3/4 cup chicken broth, olives, tomatoes, tapioca, lemon juice, oregano.
- Add chicken.
- Cook covered on low for 3 1/2 to 4 hours until chicken is tender
- Prepare with brown rice.
- Serve with chicken
- Sprinkle with feta cheese
