Tuesday's Cupboard—Slow Cooker Garlic Chicken & Couscous

Adapted from Everyday Food editor, Sarah Carey_Martha Stewart online

Slow Cooker Garlic Chicken
with Couscous

Prep:  25 minutes
Cooking Time:  2 to 3 hours
Serves:  4

I browned the chicken with the skin on because it looked so good in the video!
Next time, I'll remove the skin to reduce fat.

  • 3.5 to 4 lbs. chicken breasts & thighs, skin removed
  • kosher salt & freshly ground black pepper
  • 3 T. canola + olive oil, for browning
  • 1 large yellow onion, cleaned & sliced
  • 1 bag of package pre-sliced mushrooms
  • 1 red + 1 yellow + 1 orange bell peppers, sliced (these come in a pre-selected bag at Safeway)
  • 6 tsp. jarred, chopped garlic in water (or 6 cloves)
  • 2 tsp. dried thyme (or 1/4 c. fresh, chopped)
  • 1 cup dry white wine (the recipe calls for wine, but you could substitute chicken broth)
  • 1/3 cup all-purpose white flour
  • 1 cup couscous (I use Safeway Organics frozen steam-in-a-bag couscous)
  • chopped fresh parsley for serving

Make it!

  1. Heat oil in a deep non-stick skillet over medium heat.  Add chicken.  Season with salt & pepper.  Brown on both sides.
  2. Combine onion, garlic & thyme in a 7-qt. slow cooker.  
  3. Top with chicken, skin side up, in a layer on top of the onions.
  4. Add sliced fresh mushrooms & sliced bell peppers on top of the chicken.
  5. In a small bowl, whisk together wine & flour until smooth.  Pour over veggies & chicken in the slow cooker.
  6. Cover & cook on high until chicken is tender (2 to 3 hours depending on how fast your crock pot cooks).
  7. Zap the frozen couscous or make the packaged version in the microwave for an easy supper.
  8. Serve chicken and sauce over the couscous.
  9. Sprinkle with freshly chopped parsley.

 bon appétit

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