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Slow-Cooker Mediterranean Chicken Stew

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By Betty Crocker Kitchens
Updated Jan 21, 2010
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Mediterranean flavors of oregano, artichokes, couscous and olives shine through in a satisfying stew.

Slow-Cooker Mediterranean Chicken Stew

  • Prep Time 10 min
  • Total 6 hr 20 min
  • Servings 5
  • Ingredients 9
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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

  • Step 
    1
    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.
  • Step 
    2
    Cover and cook on Low heat setting 5 to 6 hours.
  • Step 
    3
    Cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.

Nutrition

605 Calories
21g Total Fat
50g Protein
64g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
605
Calories from Fat
190
Total Fat
21g
Saturated Fat
5g
Cholesterol
115mg
Sodium
1040mg
Total Carbohydrate
64g
Dietary Fiber
10g
Protein
50g
% Daily Value*:
Iron
38%
38%
Exchanges:
4 Starch; 1 Vegetable; 5 Lean Meat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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