Mediterranean Chicken Stew

• 1 chicken breast (frozen)
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can artichokes (quartered)
• 4 -6 carrots, peeled and chopped
• 4 -6 small russet potatoes, peeled and chopped
• 1 -2 tablespoon capers
• kalamata olive
• 2 bay leaves
• 1 cup chicken broth
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground oregano
• 1/8 teaspoon paprika
• salt and pepper
• 2 tablespoons chopped fresh parsley

1. Place chicken breast on the bottom of the crockpot.
2. Saute garlic and onions for about 5 minutes in olive oil.
3. Cover chicken with the onions.
4. Pile the tomatoes, artichokes, carrots, potatoes, capers, olives, and bay leaves on top of the chicken.
5. In a separate bowl, mix the chicken broth with the seasonings.
6. Pour the herby broth over the chicken and vegetables.
7. Cook on Low for 6 hours.
8. Just before serving, thicken sauce by adding 2 tblsp of cornstarch to 1/4 cup cold water and pouring inches
9. Wait 3 minutes, Serve and Enjoy!

chicken, onion, garlic, olive oil, tomatoes, artichokes, carrots, russet potatoes, capers, olive, bay leaves, chicken broth, onion powder, ground oregano, paprika, salt, parsley

Taken from www.food.com/recipe/mediterranean-chicken-stew-384007 (may not work)