Slow Cooker Mediterranean Chicken Stew

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: 4 hrs 15 mins
• 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.