Athens Chicken With Greek Salsa
~ From http://crockpot.betterrecipes.com

2/3 cup flour 
1 teaspoon salt 
1/2 teaspoon dried oregano 
6 chicken breasts, boneless & skinless 
1 can (10 3/4 ounces) cream of chicken soup 
1/2 cup white wine (water or chicken broth may be substituted) 
1/2 cup tomato, chopped 
1/2 cup cucumber, chopped 
1 teaspoon balsamic vinegar 
1/2 cup Kalamata olives, pitted & chopped
1/4 cup feta cheese, crumbled

Combine first 3 ingredients in a large bowl. Coat chicken in 
mixture and place chicken into a slow cooker. 

In a separate medium bowl, combine soup (undiluted) and wine. 
Pour over chicken in slow cooker. Cover and cook on low for 8 
to 10 hours or on high for 3 to 4 hours. 

Meanwhile, combine remaining ingredients in a small bowl. 
Cover and refrigerate until chicken is completely cooked. 
Remove chicken from slow cooker and place on a warm 
serving platter. Spoon salsa over chicken and serve immediately.

Number of servings: 6