Slow Cooker Mediterranean Chicken Stew

 

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

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