Step 1: Prepare the Chicken

1. Pat 4 boneless, skinless chicken breasts (about 1.5 lbs) dry with paper towels. Rub with 1 tbsp olive oil, then season both sides with 1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, and ¼ tsp black pepper.

2. Optional Sear: In a large skillet over medium-high heat, heat 1 tsp additional olive oil. Sear the chicken for 2-3 minutes per side until lightly golden (not fully cooked). Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be flavorful.)

   • Tip: Searing locks in flavor and mimics the original recipe’s crispy exterior but isn’t necessary for the slow cooker. Pat the chicken dry for better browning if searing.

Step 2: Slow Cook the Chicken

1. Place the chicken breasts (seared or raw) in the slow cooker in a single layer. Add ¼ cup chicken broth or water to keep the chicken moist during cooking.

2. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).

   • Tip: Check at the lower end of the time range to avoid overcooking. The chicken should be juicy and easy to slice or shred.

Step 3: Add Hot Honey and Feta

1. Remove the chicken from the slow cooker and place on a plate or tray. Drain excess liquid from the slow cooker, reserving it for another use (e.g., soup or gravy).

2. Drizzle 3 tbsp hot honey evenly over the chicken breasts, ensuring each piece is coated. Sprinkle ½ cup crumbled feta cheese over the top.

   • Tip: If the hot honey is too thick, warm it in the microwave for 10 seconds to make it easier to drizzle. Distribute feta evenly for balanced flavor.

Step 4: Optional Crisping Step

1. Option 1: Broiler (preferred for crispy, caramelized finish):

   • Preheat the oven to broil (500°F/260°C). Line a baking sheet with foil or a silicone mat and lightly spray with cooking spray.

   • Place the honey-drizzled, feta-topped chicken on the baking sheet. Broil for 3-5 minutes, watching closely, until the feta softens, the honey bubbles, and the edges are lightly caramelized. No need to flip.

2. Option 2: Skillet (for stovetop crisping):

   • Heat 1 tsp olive oil in a large skillet over medium-high heat. Place the honey-drizzled, feta-topped chicken in the skillet.

   • Cook for 2-3 minutes per side until the edges are golden and the feta softens. Cover briefly to help the feta melt if needed.

3. Option 3: Slow Cooker Finish (for a softer texture):

   • Return the honey-drizzled, feta-topped chicken to the slow cooker. Cover and cook on high for 10-15 minutes until the feta softens and the honey warms through. The texture will be softer, not crispy.

   • Tip: For any method, watch closely to prevent the honey from burning due to its sugar content. Ensure the chicken remains at 165°F (75°C) internally (it should already be cooked). Keep cooked chicken warm in a 200°F (93°C) oven while finishing others.

Step 5: Serve

1. Let the chicken rest for 3-5 minutes to allow the flavors to settle and the honey to set slightly.

2. Garnish with chopped fresh parsley for a vibrant, fresh finish.

3. Serve hot with your favorite sides, such as roasted vegetables, jasmine rice, or a mixed green salad.

   • Tip: Slice the chicken for a prettier presentation, ensuring each piece has a drizzle of honey and a sprinkle of feta for maximum flavor.