Place chicken breasts in crock pot. Mix Crock-Pot seasoning with water and pour over chicken. Cook on low for 6-8 hours.

Remove chicken from crock pot (discard remaining cooking liquids) and shred with two forks. Set aside.

Set oven to low broil. Heat olive oil in skillet over medium heat.

Add onion to skillet and sauté until translucent.

Turn heat to low and add shredded chicken, lemon juice, chicken broth, sun dried tomatoes, kalamata olives and capers, and give a good stir. Cover and let simmer while you prepare zucchini.

Chop ends off of zucchini and cut in half length-wise. Use a spoon to carefully scoop out the middles, creating zucchini boats.

Place the 8 zucchini halves in a greased casserole dish, and either brush the insides with olive oil or spray with cooking spray. Salt and pepper to taste.

Broil zucchini in oven for approximately 10 minutes, or until edges begin to brown.

Remove zucchini from oven, and turn oven to bake at 400°F.

Mix feta cheese into the chicken mixture in skillet, stirring well.

Use a spoon to generously stuff zucchini halves with chicken mixture. Top with additional feta crumbles and bake for approximately 10 more minutes at 400°F.