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Greek stew

Greek stew

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)

Makes 4 servings.

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.