Chicken Stew with Green Olives Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cans - 14.5 oz - no salt added diced tomatoes, drained
  • 1 1/2 cups - low sodium chicken broth
  • 1 - onion, sliced
  • 1 cloves - minced garlic
  • 1 teaspoons - ground cumin
  • 1 teaspoons - paprika
  • 1/2 teaspoons - turmeric
  • 1 tablespoons - olive oil
  • 3 pounds - boneless skinless chicken (thighs or breasts)
  • 1/2 teaspoons - pepper
  • 1/2 teaspoons - salt
  • 1/2 cups - pitted green olives
  • 1 - lemon peel, grated
  • 2 cups - hot cooked couscous
  • Directions:

    Place tomatoes, 1 cup broth and next 5 ingredients in slow cooker.
    Sprinkle chicken with salt and pepper. In large skillet over med-high heat, cook chicken about 8 minutes, browning on all sides. Place in slow cooker. Add 1/2 cup broth to pan, scraping to loosen browned bits. Pour into slow cooker.
    Cover and cook on high 4 hours. 30 minutes before end of cooking time, stir in olives and rind. Serve stew over couscous.

    Brief Description

    One of the absolute best stews I've ever made; great for company as well.

    Main Ingredient:

    chicken, couscous

    Category:  Soups

    Cuisine:  Mediterranean

    Prep Time: 15 min
    Cook Time: 4 hour(s)


    I always skip the browning step. I'm sure it adds flavor, but if I'm using my slow cooker it's usually because I don't have time to stand over the stove. I throw everything in the slow cooker (except the olives and lemon rind which get added at the end). It has always come out just fine.

    We love to serve this with slices of naan or pita bread.



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    Posted On:

    February 23, 2013

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