Scale

1.5 lbs boneless skinless chicken breasts or thighs

1 can (15 oz) cannellini or Great Northern beans, drained

1 cup chopped artichoke hearts (canned or jarred)

1/2 cup sun-dried tomatoes, chopped

1/2 cup kalamata olives, sliced (optional)

1 small onion, diced

3 cloves garlic, minced

1 tsp dried oregano

1/2 tsp crushed red pepper flakes (optional)

4 cups low-sodium chicken broth

1/2 cup plain Greek yogurt (for stirring in at the end)

Juice of 1 lemon

Salt & pepper to taste

Fresh parsley or dill for garnish

Add all ingredients except yogurt and lemon juice to your crockpot.

Cook on LOW for 6-7 hours or HIGH for 3-4 hours.

Remove chicken, shred with forks, then return to pot.

Stir in Greek yogurt and lemon juice. Adjust seasoning.

Garnish with fresh herbs and serve warm.