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
Preparation
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.
