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Slow-Cooked Merlot Chicken with Couscous

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Cooking for a crowd? Try this recipe featuring boneless chicken thighs slow cooked in a combination of savory Italian sauce, mushrooms, onion, olives and capers. The result is deliciously tender chicken and vegetables to be served over a bed of couscous and finished with a sprinkle of feta cheese. It's a flavor-packed meal that's guaranteed to please!"

serves 8 people

Ingredients

cost per recipe: $29.99

The price is determined by the national average.

  • 1

    jar (23.7 ounces) Prego® Merlot Marinara Italian Sauce

  • 4

    cups sliced mushrooms(about 12 ounces)

  • 1

    medium onion, chopped

  • 2

    cans (2.25 ounces each ) sliced pitted ripe olives, drained

  • 1/4

    cup capers

  • 4

    pounds boneless, skinless chicken thigh

  • 8

    cups hot cooked couscous

  • 1/2

    cup crumbled feta cheese

view nutrition info

How to Make It

Stir the sauce, mushrooms, onion, olives and capers in a 6-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through. Serve the chicken mixture over the couscous. Sprinkle with the cheese.
Step 1

Stir the sauce, mushrooms, onion, olives and capers in a 6-quart slow cooker. Add the chicken and turn to coat.

Step 2

Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.

Step 3

Serve the chicken mixture over the couscous. Sprinkle with the cheese.

Recipe Tips

  • Time-Saving: This recipe may also be cooked on HIGH for 4 hours or until chicken is cooked through.

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Made With
(23.7 ounces) Prego® Merlot Marinara Italian Sauce

(23.7 ounces) Prego® Merlot Marinara Italian Sauce

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