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!"
cost per recipe: $29.99
The price is determined by the national average.
jar (23.7 ounces) Prego® Merlot Marinara Italian Sauce
cups sliced mushrooms(about 12 ounces)
medium onion, chopped
cans (2.25 ounces each ) sliced pitted ripe olives, drained
pounds boneless, skinless chicken thigh
cups hot cooked couscous
cup crumbled feta cheese
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.
Time-Saving: This recipe may also be cooked on HIGH for 4 hours or until chicken is cooked through.