Chicken Stew

64

Ingredients:

1) 2 teaspoons olive oil

2) 4 skinless chicken breasts

3) 1 teaspoon garlic powder

4) 1/4 teaspoon pepper

5) 2 teaspoons dried oregano

6) 29 ounces tomatoes with onion and garlic

7) 14 ounces artichoke hearts, drained and quartered

8) 6 ounces black olives, drained

9) 10 ounces couscous, prepared according to directions

Method:
1. Heat oil in skillet over medium-high heat.
2. Sprinkle chicken with garlic powder, pepper and oregano.
3. Cook in oil 8 minutes, turning once, until browned on both sides drain and cool.
4. Place tomatoes and artichokes in a zip top bag.
5. Place chicken in a zip top bag.
6. Place both bags in a larger bag.
7. Freeze with remaining instructions.
8. To serve Thaw Place chicken in slow cooker.
9. Top with tomatoes.
10. Cook 4 hours on low.
11. Stir in olives.
12. Serve over prepared couscous.

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