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1
Place chicken breasts in crock pot.
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2
Mix Crock-Pot seasoning with water and pour over chicken.
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3
Cook on low for 6-8 hours.
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4
Remove chicken from crock pot (discard remaining cooking liquids) and shred with two forks.
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5
Set aside.
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6
Set oven to low broil.
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7
Heat olive oil in skillet over medium heat.
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8
Add onion to skillet and saute until translucent.
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9
Turn heat to low and add shredded chicken, lemon juice, chicken broth, sun dried tomatoes, kalamata olives and capers, and give a good stir.
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10
Cover and let simmer while you prepare zucchini.
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11
Chop ends off of zucchini and cut in half length-wise.
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12
Use a spoon to carefully scoop out the middles, creating zucchini boats.
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13
Place the 8 zucchini halves in a greased casserole dish, and either brush the insides with olive oil or spray with cooking spray.
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14
Salt and pepper to taste.
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15
Broil zucchini in oven for approximately 10 minutes, or until edges begin to brown.
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16
Remove zucchini from oven, and turn oven to bake at 400F.
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17
Mix feta cheese into the chicken mixture in skillet, stirring well.
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18
Use a spoon to generously stuff zucchini halves with chicken mixture.
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19
Top with additional feta crumbles and bake for approximately 10 more minutes at 400F.
