Slow Cooker Mediterranean Chicken Stew

 

2

teaspoons olive or vegetable oil

2

lb boneless skinless chicken thighs

1/2

teaspoon garlic salt

1/4

teaspoon pepper

2

teaspoons dried oregano leaves

2

cans (14.5 oz each) Muir Glen® organic diced tomatoes with garlic and onion, undrained

1

can (14 oz) Progresso® artichoke hearts, drained, quartered

1

package (10 oz) couscous (1 1/2 cups)

1

can (6 oz) pitted medium ripe olives, drained

• 1 In 12-inch skillet, heat oil 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.
• 2 Spray 4- to 4-1/2-quart slow cooker with cooking spray. In slow cooker, place chicken, tomatoes and artichokes.
• 3 Cover; cook on Low heat setting 5 to 6 hours.
• 4 About 10 minutes before serving, cook couscous as directed on package. Stir olives into stew. To serve, spoon stew over couscous.