One 3oz block feta cheese
1 T. olive oil
2 bone-in chicken legs with thighs skinned
1 medium-size yellow onion, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 of a 14.5oz can diced tomatoes, undrained
1 T. tomato paste
Pinch of Greek oregano

Place the feta in a bowl with cold water to cover and set aside (this leaches out some of the salt). Heat the olive oil in a medium-size skillet and brown the chicken on both sides. While the chicken is browning, spray the inside of the crock with nonstick cooking spray and lay the onion and garlic in the bottom. Place the browned chicken on top, sprinkle with salt and pepper, and add the tomatoes in juice, tomato paste, and oregano. Cover and cook on LOW 6-8 hours, until the chicken is tender and cooked through. Remove the feta from the water, cut in slices, and arrange the slices over the top of the chicken. Cover and cook for 15 minutes to melt the cheese. Serve immediately.