Ingredients
1 tablespoon Olive oil
2 stalks Celery, sliced 1/8"
2 pieces Onions, diced
2 pieces Carrots, sliced 1/8"
8 cloves Garlic, minced
2 pieces Bell peppers, chopped (red and green)
3 cans Diced tomatoes, 15 oz with juice (If you want a less soupy stew, you can drain one or more cans. I like the extra liquid to be soaked by the Cous-Cous.)
1 cup White wine (or 1 of those mini bottles)
1 tablespoon Red pepper flakes
2 teaspoons Oregano
2 teaspoons Salt
1 teaspoon Black pepper
3 pounds Chicken (I like whole legs or thighs; skinless, boneless optional for less fat, easier eating)
2 box Cous-cous
Preparation
Mix fresh veggies (not tomatoes) and 1 Tbsp olive oil in microwave-safe bowl, and microwave on high for 12 minutes, stirring once. This softens the veggies; otherwise they wouldn’t get done at the same time as the chicken.
Mix all ingredients in slow cooker, nestling the chicken in the top ⅓. Cook on LOW for 8 hours or HIGH for 4 hours.
Cut chicken into bite-sized pieces and discard skin and bones.
Serve stew over cous-cous.
