TLC Cooking "Greek-Style Chicken Stew"

Greek-Style Chicken Stew

YIELD Makes 6 servings
See Cooking Videos

INGREDIENTS

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

PREPARATION:

Slow Cooker Directions

Combine mushrooms, eggplant, broth, onion, garlic, flour, oregano, basil and thyme in slow cooker. Cover; 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; return vegetables to slow cooker. Add sherry, salt and pepper. Reduce heat to LOW. Cover; 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.

This recipe appears in: Stews

Chow down on some chowders that you can make in your own kitchen by following our easy-to-use recipes.

Learn how to make this Roasted Tomato Tortilla Soup recipe.