Mediterranean Chicken Stew

I just made this up and want to jot it down before I forget it! We Loved it! It is SO DARN EASY. Warm and comforting but light enough for a summer meal.

• Ready In: 6 hrs 20 mins
• Serves: 4

Ingredients

• 1  chicken breast (frozen)
• 1  onion, chopped
• 3  garlic cloves, minced
• 3  tablespoons olive oil
• 1 (14 1/2ounce) can diced tomatoes
• 1 (14 1/2ounce) can artichokes (quartered)
• 4 -6  carrots, peeled and chopped
• 4 -6  small russet potatoes, peeled and chopped
• 1 -2  tablespoon capers
•  kalamata olive
• 2  bay leaves
• 1  cup chicken broth
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon ground oregano
• 1⁄8 teaspoon paprika
•  salt and pepper
• 2  tablespoons  chopped fresh parsley

Directions

1. Place chicken breast on the bottom of the crockpot.
2. Saute garlic and onions for about 5 minutes in olive oil.
3. Cover chicken with the onions.
4. Pile the tomatoes, artichokes, carrots, potatoes, capers, olives, and bay leaves on top of the chicken.
5. In a separate bowl, mix the chicken broth with the seasonings.
6. Pour the herby broth over the chicken and vegetables.
7. Cook on Low for 6 hours.
8. Just before serving, thicken sauce by adding 2 tblsp of cornstarch to 1/4 cup cold water and pouring inches
9. Wait 3 minutes, Serve and Enjoy!