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Slow-Cooker Mediterranean Chicken Stew
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Prep Time:
10 minutes
Total Time:
6 hours 20 minutes
Satisfying Mediterranean stew bursting with oregano, artichokes, couscous, and olives.
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
Instructions:
  • In a 12-inch skillet, warm oil over medium-high heat. Season chicken with garlic salt, pepper, and oregano. Sear chicken in the skillet for 8 minutes, flipping once, until both sides are golden brown; then drain any excess oil. Transfer the chicken, tomatoes, and artichokes to a 4- to 4 1/2-quart slow cooker.
  • Simmer covered on low heat for 5 to 6 hours.
  • Prepare the couscous according to the package instructions. Mix in the olives into the stew. Spoon the stew over the cooked couscous and serve.

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