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Greek-Style Chicken Stew

Source of Recipe

Best Recipes All New Slow Cooker, Vol 2, 2/99


List of Ingredients

2 cups cubed peeled eggplant
2 cups sliced mushrooms
3/4 cup coarsely chopped onion
2 cloves garlic -- minced
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1 1/4 cups low-sodium chicken broth
1 1/2 teaspoons all-purpose flour
6 skinless chicken breasts -- about 2 pounds
Additional all-purpose flour
3 tablespoons dry sherry or low-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 14 ounce can artichoke hearts -- drained
12 ounces uncooked wide egg noodles


Recipe

Combine eggplant, mushrooms, onion, garlic, oregano, basil, thyme, broth and flour in slow cooker. Cover and cook on HIGH 1 hour. Coat chicken very lightly with flour. Generously spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook chicken 10 to 15 minutes or until browned on all sides.

Remove vegetables to bowl with slotted spoon. Layer chicken in slow cooker; retum vegetables to slow cooker. Add sherry, salt and pepper. Reduce heat to LOW and cover and cook 6 to 6 1/2 hours or until chicken is no longer pink in center and vegetables are tender. Stir in artichokes; cover and cook 45 minutes to 1 hour or until heated through. Cook noodles according to package directions. Serve chicken stew over noodles. Makes 6 servings