Slow Cooker Mediterranean Chicken Stew

Submitted by erobbins4

"Adapted from a Betty Crocker magazine to be OAMC friendly. This should be made with bone-in chicken breasts, but you can also use thighs."

 

• Ready In: 4hrs 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 teaspoons olive oil
• 4 skinless chicken breasts
• 1 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 2 teaspoons dried oregano
• 29 ounces tomatoes with onion and garlic
• 14 ounces artichoke hearts, drained and quartered
• 6 ounces black olives, drained
• 10 ounces couscous, prepared according to directions

directions

1. Heat oil in skillet over medium-high heat.
2. Sprinkle chicken with garlic powder, pepper and oregano. Cook in oil 8 minutes, turning once, until browned on both sides; drain and cool.
3. Place tomatoes and artichokes in a zip top bag.
4. Place chicken in a zip top bag.
5. Place both bags in a larger bag. Freeze with remaining instructions.
6. To serve: Thaw. Place chicken in slow cooker. Top with tomatoes. Cook 4 hours on low. Stir in olives. Serve over prepared couscous.