Pour half of the zhoug sauce into the bottom of a 6-quart or larger slow cooker. Nestle the chicken breasts into the sauce in a single layer. Place the roasted peppers and olives evenly over the chicken. Pour the remaining sauce and water over the top.
Cover and cook on the LOW setting until the chicken is cooked through, 2 to 3 hours. Serve over orzo or rice, if using.
