Prep time: 10 minutes Cook time: 6 hours on medium Serves 4
Recipe from Sharon Felts of El Dorado Hills
4 chicken breasts
2 cans stewed diced tomatoes
1 can quartered artichoke hearts with juice
15-20 pitless Kalamata olives
1 box of instant couscous
Feta cheese (optional)
Lightly spray slow cooker with nonstick spray. Place chicken breasts
in bottom of the pot. Pour in stewed diced tomatoes, artichoke hearts
and olives, and stir. Cover and cook on medium for six hours or on
low for eight hours.
To serve, prepare some five-minute instant couscous and put a serving
in a bowl.
Place one piece of chicken on top, spoon broth over the meat and then
lightly sprinkle with feta cheese, if desired.