Slow Cooker Greek Chicken Stew

• 1 lb chicken thigh (boneless skinless, about 4-6 thighs)
• 1 (14 ounce) can diced tomatoes
• 1 cup fat free chicken broth
• 1/2 cup fat free Greek yogurt, plain
• 1 head cauliflower, chopped
• 1 fennel bulb, sliced
• 1 (10 ounce) can artichoke hearts, drained
• 1 red onion, sliced
• 1/3 cup kalamata olive, drained (not in oil)
• 1/4 cup fresh oregano, finely chopped
• 8 garlic cloves, minced
• 2 teaspoons fresh lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• crushed red pepper flakes, to taste

1. Spray a large nonstick skillet with non-fat cooking spray and set at medium high heat. Add the chicken and cook, turning once, until browned, about 5-8 minutes.
2. Transfer chicken to a 5-6 quart slow cooker. Arrange cauliflower, fennel, onion, olives around the chicken. Then cover with garlic, lemon zest, oregano, salt and pepper.
3. Pour in broth and tomatoes.
4. Cover and cook about 4-5 hours on high or 6-8 hours on low.
5. Stir in yogurt and artichokes and cook for about another 15- 30 minutes.

chicken thigh, tomatoes, chicken broth, greek yogurt, cauliflower, fennel bulb, red onion, kalamata olive, fresh oregano, garlic, lemon zest, salt, black pepper, red pepper

Taken from www.food.com/recipe/slow-cooker-greek-chicken-stew-473384 (may not work)