Greek Garlic Chicken

By bakers_delight85

Ingredients

• 1/2 cup chopped onion
• 3 Tbsp. minced garlic
• 1 Tbsp. plus 1 tsp. olive oil, divided
• 2-1/2 cups chicken broth, divided
• 1/4 cup pitted Greek olives, chopped
• 3 Tbsp. chopped sun-dried tomatoes (not packed in oil)
• 1 Tbsp. quick-cooking tapioca
• 2 tsp. grated lemon peel
• 1 tsp. dried oregano
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1-3/4 cups uncooked couscous
• 1/2 cup crumbled feta cheese

Details

Servings 6

Preparation

Step 1

In a small skillet, saute onion and garlic in 1 Tbsp. oil. Transfer to a 5-qt slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon peel and oregano. Add chicken. Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170 degrees.
In a saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese.