Prep time: 10 minutes

2-3 pounds boneless skinless chicken (I use a combo of breasts and thighs for taste and texture)

2 tablespoons capers (Gluten Free)

GF Kalamata Olives to taste (I prefer 18 or so.  Just eyeball it. You know what you like)

1 red onion halved and sliced

Grape tomatoes (I love tomatoes so I use approx. 1 c. You decide.  Make it just the way you like it)

1 can quartered artichoke hearts (frozen works great as well), Gluten Free

2 lemons juiced

¼ c dry white wine OR red wine vinegar

1 c unsalted Gluten Free chicken stock or bone broth (I prefer Kitchen Basics or Imagine brands)

1 whole roasted red pepper sliced (from the jar is easiest Lindsay’s is GF)

1 tsp granulated garlic or 2-3 cloves of fresh crushed

Salt to taste

Seasoning Option 1:  2 tbs. Wildtree Opa! Greek Seasoning Blend GF Organic (Makes it deliciously simple)

Seasoning Option 2:  1 heaping tsp. dried oregano leaves, 1 heaping tsp dried rosemary, 1 tsp dried parsley, pepper to taste.

Fresh herbs also work beautifully in this dish.

Instructions:

In a mixing bowl stir together all ingredients EXCEPT the chicken and the artichoke hearts. Set aside and let the herbs rehydrate and the flavors all come together.   

Place the chicken into your slowcooker.  Pour your seasoning mixture over the chicken.  Move everything around so that the ingredients are evenly distributed throughout the pot.  Cook on high for 4 hours or low for 6.  Cook until chicken shreds easily.  Add artichoke hearts a few minutes before serving, just to warm them in the sauce.  ENJOY!

This dish freezes beautifully. Let the uneaten portion cool.  Store it in lunch and dinner sized containers.  Freeze so that you can  have this deliciousness on your plate in minutes!

Happy Eating!

Kay