• Combine feta, spinach, lemon zest, basil, sundried tomatoes, chopped olives, and garlic in a large bowl.
• Mix well - set aside.
• Slice each chicken breast in half (but don't cut all the way through the middle, so it's butterflied).
• Place chicken under a piece of plastic wrap.
• Using a tenderizer, mallet or back of a skillet, pound breast until about ¼ inch thick. repeat for all pieces
• Lay pounded chicken smooth side down on work surface. Place about 2 tbsps of the spinach mixture on wide end of breast.
• Roll up chicken (see VIDEO). Repeat with remaining chicken, dividing the mix evenly by all the pieces of chicken.
• Place rolled chicken seam side down in crock pot. Top with diced tomatoes (and juice- don't drain)
• Cover and cook on low for 5.5- 6 hours or high for 4 hours.

Garnish/Serving:

• Serve over rice, cauliflower rice, or polenta. Garnish with additional Kalmata olives and basil leaves.