Put the onions, garlic, salt, pepper, and butter on the bottom of the slow cooker.

Next, place the chicken breasts and artichoke hearts in an even layer on top of the onions. Pour the chicken stock over the top.

Cover and cook on low for 5 hours.

Shred the chicken breasts on a cutting board with two forks and put back into the crock pot.

Add the lemon juice, cream cheese, Greek yogurt and mozzarella and stir through.

Remove the lid and cook on High for 45 minutes or an hour until the sauce thickens up.

Garnish with parsley,