Busy Parent Recipes #1–Slow Cooker Mediterranean Chicken Stew

At the playdate today there was a conversation about food and cooking and trying to get everyone fed.  It’s a challenge, and one I’ve been hearing moms talk about since we had babies so young we talked about how many weeks old they were.

With that in mind, and this recipe in my crock pot right now, I decided to share with all of you one of my go to recipes…the prep work is about 10 minutes at the start and 10 minutes at the end, and the result is something so yummy you could order it at a nice restaurant.

Slow Cooker Mediterranean Chicken Stew

Originally printed in the Betty Crocker Casseroles and Slow Cooker meals Feb or March 2009

Serves 5

2 tsp oil or veggie oil
2 lbs boneless skinless chicken thighs
1 tsp garlic salt
1/4 tsp pepper
2 tsp oregano leaves
2 cans (14.5 oz) diced tomatoes with garlic and onion undrained
1 can (14 oz) quartered artichoke hearts drained

1 package (10 oz) couscous

1 can (6 oz) pitted medium ripe olives, drained—OPTIONAL


1-heat oil in skillet over medium/high heat. Sprinkle chicken with salt, pepper, oregano. Cook in oil 8 minutes, turning once, until brown on both sides, drain.

2-Place chicken, tomatoes, and artichokes in a 4 quart or larger crock pot

3-Cover and cook on LOW for 5-6 hours

4-Cook couscous as directed on package

5-Stir Olives into Stew and spoon over couscous

Tips (from Magazine)

  • Diced tomatoes with roasted garlic can be substituted
  • Serve with spinach salad topped with feta cheese and sliced fresh figs. Sesame or poppy seed topped bread is also a great addition to the meal.

Tips (from me)

  • You can use regular salt or kosher salt just as easily as the garlic salt without any real effect
  • I find it hard to find diced tomatoes with just garlic and onion…I’ll often do the ones with garlic and basil or any combination that strikes me.  Again, I don’t find that any one combination is more worthwhile than the rest.
  • 2 tsp of olive oil may be not quite enough…I just pour generously such that the bottom of the pan is covered
  • DO NOT SUBSTITUTE chicken breasts for the thighs…the result just wasn’t as good
  • Crushed oregano is just as good as oregano leaves
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