SLOW-COOKER MEDITERRANEAN CHICKEN STEW

Slow-Cooker Mediterranean Chicken Stew image

Mediterranean flavors of oregano, artichokes, couscous and olives shine through in a satisfying stew.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h20m

Yield 5

Number Of Ingredients 9

Ingredients

2 teaspoons olive or vegetable oil
2 pounds boneless, skinless chicken thighs
1 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons dried oregano leaves
2 cans (14.5 ounces each) diced tomatoes with garlic and onion, undrained
1 can (14 ounces) quartered artichoke hearts, drained
1 package (10 ounces) couscous (1 1/2 cups)
1 can (6 ounces) pitted medium ripe olives, drained

Steps:

Heat oil in 12-inch skillet over medium-high heat. Sprinkle chicken with garlic salt, pepper and oregano. Cook chicken in oil 8 minutes, turning once, until brown on both sides; drain. Place chicken, tomatoes and artichokes in 4- to 4 1/2-quart slow cooker.
Cover and cook on Low heat setting 5 to 6 hours.
Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.

Nutrition Facts : Calories 605, Carbohydrate 64 g, Cholesterol 115 mg, Fiber 10 g, Protein 50 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg